Tomato and Parsnip Soup Recipe

Looking for an easy tomato and parsnip soup recipe? Learn how to make tomato and parsnip soup using healthy ingredients.


Submitted by vickyeri

Makes 5 servings



Beautiful homemade soup Parsnip smooths out the sharp tang of tomato flavour without having to add excess salt

Recipe Ingredients for tomato and parsnip soup

6 Medium Tomatoes
3 parsnip (9" long) Parsnips
2 stalks Celery
3 carrot Carrots
800 grams Italian Style Chopped Tomatoes
1 Pack Vegetable Stock Cubes
1 small Onions
1 cup leaves, whole Basil, Fresh

Recipe Directions for tomato and parsnip soup

  1. Roughly chop carrots, celery, parsnips and onion and sautee in a pot (with the smallest drop of olive oil) for about 10min until the carrots have softened and the onions are golden.

  2. Then dissolve 2 vegetable stock cubes in 1.8ltrs of water and add to the pot now also add chopped tin tomatos and fresh tomatos

  3. Bring to the boil give it a good stir and allow to simmer for 20min

  4. Add the basil in the last 5 minutes of cooking

  5. Put soup through a blender to serve

Categories

Tomatoes, Brunch, Boil, Vegetarian

Nutrition Facts
Serving Size 433.4g
Amount Per Serving
Calories
220
Calories from Fat
55
% Daily Value*
Total Fat
6.1g
9%
Saturated Fat
0.1g
0%
Trans Fat
0.0g
Sodium
391mg
16%
Potassium
494mg
14%
Total Carbohydrates
36.1g
12%
Dietary Fiber
7.2g
29%
Sugars
13.0g
Protein
5.0g
Vitamin A 120% Vitamin C 32%
Calcium 11% Iron 10%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
82% confidence
A-
  Good points
  • Very low in saturated fat
  • High in dietary fiber
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • High in sugar
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