Roasted Parsnip Soup

70 8 servings, 3/4 cup (175 mL) each
Recipe By
3
(2) 2 Reviews
Prep Time
10
min.
Total Time
1
hr.
10
min.
Servings

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

A velveety-sweet soup thanks to caramelized vegetables and the addition of VELVEETA.

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What You Need

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Make It

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  • 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; cool slightly.
  • 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.

Substitute

Substitute butternut squash for the parsnips.

Servings

  • 8 servings, 3/4 cup (175 mL) each

Nutritional Information

Serving Size 8 servings, 3/4 cup (175 mL) each
AMOUNT PER SERVING
Calories 140
% Daily Value
Total fat 6g
Saturated fat 3g
Cholesterol 15mg
Sodium 600mg
Carbohydrate 17g
Dietary fibre 3g
Sugars 8g
Protein 6g
   
Vitamin A 4 %DV
Vitamin C 20 %DV
Calcium 15 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • LISAMCGILVRAY |

    Surprisingly tasty, liked the zing of the velvetta. Could be jazzed up though, maybe some garlic?

  • waddygigger |

    A little flavorless. I ended up adding cinnamon, ginger and white pepper to taste.

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