Roasted Parsnip and Potato Soup

11 Reviews
91% would make this recipe again

Roasted vegetables lend a smoky-sweet taste to this hearty soup.

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Preparation : 10 min Cooking : 50 min
170 calories/serving
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Ingredients

4 parsnips, peeled and cut into chunks 380 g
2 potatoes, peeled and cut into chunks 400 g
2 tbsp olive oil 30 mL
4 cups Allergen-Free Vegetable Broth 1 L
1 bananas, small, cut into chunks 150 g
1/2 tbsp dried oregano 1 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Preheat the oven to 205°C/400°F. Generously oil a baking sheet.
  2. Prepare the vegetables: peel and cut into large chunks. Lay the vegetables out on the sheet in a single layer and coat them thoroughly with the oil. Roast in the middle of the oven 35-40 min, until the vegetables are softened and lightly browned. During cooking, turn them a couple times using a spatula to coat them with the oil on the sheet.
  3. Heat the broth in a saucepan over medium heat. Stir in the roasted vegetables and banana. Add salt and pepper then simmer 15 min. Purée the soup in a blender or food processor adding more broth if the soup is too thick. Add the oregano, adjust the seasoning then serve the soup into bowls.

Observations

The soup keeps up to 7 days in the refrigerator or up to 4 months in the freezer.

This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (120 g)

Amount

% Daily Value

Calories

170

Fat

6 g

9 %

Saturated 0.8 g
+ Trans 0 g

4 %

Cholesterol

0 mg

Sodium

230 mg

10 %

Carbohydrate

28 g

9 %

Fibre

4 g

18 %

Sugars

6 g

Net Carbs

24 g

Protein

2 g

Vitamin A

72 %

Vitamin C

42 %

Calcium

4 %

Iron

8 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Folacin, Manganese, Potassium, Vitamin A, Vitamin K
Good source of  :
Fibre, Magnesium, Vitamin B6, Vitamin C, Vitamin E
Source of  :
Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Zinc
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Vegetables ½
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

11 Reviews (10 with rating only) 91% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Judy W.
may 27, 2018 | I would make this recipe again

Mine turned out very thick, but the flavour was delicious. Paired nicely with the ret of the meal.

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