Apple-Parsnip Soup

A hearty, satisfying slow cooker soup

December 21, 2010

6 parsnips (about 2 lb), peeled and cut into chunks
2 apples (we used Gala), peeled, cored, and quartered
1 onion, finely chopped
5 1/2 cups of chicken broth
1/2 tsp salt

1. Place ingredients in 4-quart or larger slow cooker. Stir to combine.


2. Cover. Cook on low 10 to 12 hours, or until parsnips are tender. Let cool slightly, about 10 minutes.

3. Puree soup in blender until smooth. Serve immediately.

Nutritional Facts per serving
Calories 168.7 cal
Fat 1.4 g
Saturated Fat 0.4 g
Cholesterol 0 mg
Sodium 252.1 mg
Carbohydrates 37.4 g
Total Sugars 13.8 g
Dietary Fiber 7.3 g
Protein 5.2 g

Recipe courtesy of the Rodale Recipe Finder.

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