Parsnip and Potato Soup

5 Reviews
100% would make this recipe again

This recipe is incompatible with your food profile

Preparation : 10 min Cooking : 30 min
140 calories/serving

Ingredients

1/2 onions, cut into 3 cm pieces 100 g
1 stalk celery, cut into 3 cm pieces 70 g
4 parsnips, cut into 3 cm pieces 380 g
2 potatoes, cut into 3 cm pieces 400 g
1 tbsp olive oil 15 mL
3 cups chicken broth 750 mL
1/2 cup milk, partly skimmed, 2% 125 mL
45 g feta cheese, crumbled
1 tbsp chives, fresh, finely chopped [optional] 3 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. Prepare the vegetables: Peel the potatoes and parsnips. Coarsely cut the vegetables into 3 cm pieces.
  2. Heat the oil in a saucepan over medium heat. Add all the vegetables and cook over medium heat for about 10 min with occasional stirring.
  3. Pour in the warm broth and water. Cook, uncovered, until the potatoes are cooked and fork-tender, about 15-20 min.
  4. Purée the soup in a blender. Adjust the seasoning, then add milk and reheat. Ladle into bowls and sprinkle with chives and feta cheese.

Observations

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

Nutrition Facts Table

per 1 serving (270 g)

Amount

% Daily Value

Calories

140

Fat

4 g

6 %

Saturated 1.7 g
+ Trans 0 g

9 %

Cholesterol

10 mg

Sodium

430 mg

18 %

Carbohydrate

24 g

8 %

Fibre

3 g

12 %

Sugars

5 g

Net Carbs

21 g

Protein

4 g

Vitamin A

3 %

Vitamin C

22 %

Calcium

9 %

Iron

5 %
More info

DIABETES Exchange

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

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

5 Reviews (4 with rating only) 100% would make this recipe again

My Notes

Show Tips

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

This recipe is in the following categories

Vegetables | Soups

Top Reviews

View All Reviews
Eden D.
january 03, 2023 | I would make this recipe again

Good chicken broth is key to this recipe. I did not use the greatest chicken broth and the soup was ho-hum- until we added the feta cheese. Then everyone thought it was very good. Next time I will use a better quality chicken broth.

Useful 0

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.