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Carrot and Parsley Soup

chef.expert's picture
Ingredients
  Leeks 2 , washed, sliced
  Carrots 4 , scraped and sliced
  Chicken bouillon 2 Cup (32 tbs)
  Chopped parsley 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) In a saucepan, add leeks, carrots and bouillon. Then bring to boil and simmer over a low heat until the vegetables are tender.
2) In a blender, whirl the parsley with a little vegetables and bouillon until well blended. Then repeat with rest of the vegetables.
3) Pour the mixture into a saucepan and season with the salt and pepper to taste. Add more bouillon, if required.

SERVING
4) Serve the soup immediately with the croutons.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Leek
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 124 Calories from Fat 17

% Daily Value*

Total Fat 2 g2.9%

Saturated Fat 0.45 g2.2%

Trans Fat 0 g

Cholesterol 3.6 mg1.2%

Sodium 332.2 mg13.8%

Total Carbohydrates 23 g7.7%

Dietary Fiber 3.4 g13.7%

Sugars 8.3 g

Protein 5 g10%

Vitamin A 238.1% Vitamin C 29.9%

Calcium 8% Iron 13.8%

*Based on a 2000 Calorie diet

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Carrot And Parsley Soup Recipe