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RECIPE
13 INGREDIENTS8 STEPS45MIN

Parsnip and White Bean Soup

5.0
2 Ratings

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Warm up with this cozy, nutritious soup that’s low on effort and high on flavor! This creamy parsnip and white bean soup topped with oven-crisped Brussels sprouts, it can be a simple starter or a meal unto itself!
45MIN
Total Time

Live Eat Learn

Showing you how to make easy vegetarian recipes, one ingredient at a time.
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Ingredients

US / METRIC
Servings:
4
Serves 4
to taste
Salt and Pepper

Soup

2 Tbsp
1
Small  White Onion , chopped
1/2 cup
2 cloves
Garlic , minced
1/4 tsp
2
Large  Parsnips , peeled, chopped
1 cup
or Plant Milk
2 cups
Vegetable Stock
1 cup
White Beans

Sprout Topping

1/2 Tbsp
Canola Oil
1/4
Lemon , juiced

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Nutrition Per Serving

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CALORIES
240
FAT
10.5 g
PROTEIN
7.9 g
CARBS
31.7 g

Cooking Instructions

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Step 1
Bring Olive Oil (2 tablespoon) to medium heat in a large pot. Add White Onion (1), and Garlic (2 clove) then cook gently for 10 minutes, until onions are soft.
Step 2
Add Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon), and Parsnip (2) to the pot. Stir to coat, then add Milk (1 cup) and Vegetable Stock (2 cup).

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Nutrition Per Serving
Calories
240
% Daily Value*
Fat
10.5 g
13%
Saturated Fat
1.9 g
10%
Trans Fat
0.0 g
--
Cholesterol
5.9 mg
2%
Carbohydrates
31.7 g
12%
Fiber
7.2 g
26%
Sugars
10.5 g
--
Protein
7.9 g
16%
Sodium
591.8 mg
26%
Vitamin D
--
--
Calcium
163.5 mg
13%
Iron
1.5 mg
8%
Potassium
381.1 mg
8%
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