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Cream Of Parsnip Leek Soup

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Ingredients
  Parsnips 1 Pound, scrubbed and diced
  Leeks 2 , washed and sliced into chunks
  Chicken stock/Turkey stock 5 Cup (80 tbs)
  Salt To Taste
  Skim milk powder 1⁄4 Cup (4 tbs)
  Water 1 Cup (16 tbs)
  Tamari soy sauce 1 Tablespoon
  Chopped parsley 1 Tablespoon (For Garnish)
Directions

Cook parsnips and leeks in well seasoned stock to cover, until tender.
Puree in a blender.
Add remaining stock and heat in the top of a double boiler.
Combine skim milk powder with water, using a wire whisk; add to soup about ten minutes before serving.
Add tamari soy sauce and correct seasonings.
Garnish with chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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4.15
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1018 Calories from Fat 151

% Daily Value*

Total Fat 17 g26.1%

Saturated Fat 4.2 g21.2%

Trans Fat 0 g

Cholesterol 36.6 mg12.2%

Sodium 3081.9 mg128.4%

Total Carbohydrates 178 g59.5%

Dietary Fiber 29.3 g117.3%

Sugars 56.8 g

Protein 44 g88.5%

Vitamin A 146% Vitamin C 237.8%

Calcium 43.6% Iron 78%

*Based on a 2000 Calorie diet

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Cream Of Parsnip Leek Soup Recipe