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Roasted Parsnip Soup

Prep Time:

50 min

Total Time:

1 hr 5 min

Makes:

8 servings, 3/4 cup (175 mL) each

What You Need!

1 lb. (450 g) parsnips (about 5), peeled, cut into 1-inch pieces

1 sweet onion, cut into 1-inch pieces

3 Tbsp. KRAFT Extra Virgin Olive Oil Tuscan Italian Dressing

4 cups water

1 can (284 mL) 25%-less-sodium chicken broth

225 g (1/2 of 450-g pkg.) VELVEETA Process Cheese Product, cut into 1/2-inch cubes

Make It!

HEAT oven to 400ºF.

TOSS parsnips and onions with dressing. Spread into single layer on baking sheet. Bake 30 to 35 min. or until vegetables are tender.

PLACE vegetables in blender. Add water and broth; blend until smooth. Pour into large saucepan.

ADD Velveeta; cook on medium heat 10 to 15 min. or until Velveeta is melted and soup is heated through, stirring frequently.

Kraft Kitchens Tips

Substitute

Substitute butternut squash for the parsnips.

K:56846v0ec:114268

(2)

Rated

by LISAMCGILVRAY on 9/23/2009
" Surprisingly tasty, liked the zing of the velvetta. Could be jazzed up though, maybe some garlic?"

See All Ratings and Comments

Serving Size = 3/4 cup (175 mL)

Nutritional Information

Calories

140

Total fat

6 g

Saturated fat

3 g

Cholesterol

15 mg

Sodium

700 mg

Carbohydrate

15 g

Dietary fibre

2 g

Sugars

8 g

Protein

6 g

Vitamin A

6 %DV

Vitamin C

20 %DV

Calcium

10 %DV

Iron

4 %DV