"Three P" Soup

"Three P" Soup

A soup made with roasted parsnip, potato, and pear.

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

6 servings
Preparation 10 min
Cooking 50 min

150 calories per serving 


Ingredients

4 parsnips, peeled and cut into chunks   380 g
2 potatoes, peeled and cut into chunks   400 g
1 pears, peeled and cut into chunks   150 g
2 tbsp olive oil   30 mL
4 cups chicken broth, low-sodium   1 L
1/2 tbsp dried oregano   1 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

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. Peel and cut the pear also into large chunks, discarding the core. Lay the vegetables and pear 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 pear. 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.

Remarks

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

Nutrition Facts Table

Nutrition Facts

per 1 serving (260g)

Amount

% DV*

* DV = Daily Value

Calories

150

Fat

4.5 g

7 %

Saturated 0.5 g
+ Trans 0 g

4 %

Cholesterol

0 mg

Sodium

50 mg

2 %

Carbohydrate

26 g

9 %

Fibre

4 g

15 %

Sugars

5 g

Protein

4 g

Vitamin A

0 %

Vitamin C

30 %

Calcium

2 %

Iron

6 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Added Sugar, Cholesterol, Trans Fat
Low :
Saturated Fat, Sodium
Source of :
Copper, Fibre, Iron, Magnesium, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Zinc
Good source of :
Folacin, Manganese, Niacin, Potassium, Vitamin K
Diet-related health claims :
Artery-healthy, Heart-healthy

More info


This recipe is in the following categories: Vegetables | Soups | Artery-healthy | Halal | Heart-healthy | Kosher | Low Cholesterol | Low Saturated Fat | Low Sodium

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