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RECIPE
12 INGREDIENTS3 STEPS45MIN

Parsnip & White Bean Soup with Crispy Brussels Sprouts

4.0
1 Ratings
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Warm up with this creamy parsnip and white bean soup topped with crispy Brussels sprouts. A cozy, nutritious soup that’s high on flavor.

45MIN

Total Time
Live Eat Learn
Showing you how to make easy vegetarian recipes, one ingredient at a time.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
2 1/2 Tbsp
1/2 cup
White Onions , chopped
2 cloves
Garlic , minced
1/4 tsp
2
Large  Parsnips , chopped, peeled
1 cup
2 cups
Vegetable Stock
1/4
Lemon , juiced
to taste
Salt and Pepper
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Nutrition Per Serving
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CALORIES
361
FAT
10.8 g
PROTEIN
16.7 g
CARBS
52.5 g

Directions

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Step 1
Bring Olive Oil (2 tablespoon) to medium heat in a large pot. Add White Onion (1/2 cup) and Garlic (2 clove) then cook gently for ten minutes, until onions are soft. 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). Bring mixture to a slow simmer and simmer 25 to 30 minutes, until parsnip is fork-tender.
Step 2
Clean Brussels Sprouts (15) well, then separate the leaves by trimming off the stem. Pluck off leaves then trim more of the stem as needed until you separated as many leaves as possible. Toss leaves with Olive Oil (1/2 tablespoon), Lemon (1/4), Salt and Pepper (to taste), using your fingers to work the oil into the leaves. Spread onto a lined sheet and bake at 350 degrees F (180 degrees C) for 7 to 10 minutes, until the edges of the leaves begin to brown.

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Nutrition Per Serving
Calories
361
% Daily Value*
Fat
10.8 g
14%
Saturated Fat
2.2 g
11%
Trans Fat
0.0 g
--
Cholesterol
5.9 mg
2%
Carbohydrates
52.5 g
19%
Fiber
12.4 g
44%
Sugars
10.7 g
--
Protein
16.7 g
33%
Sodium
499.9 mg
22%
Vitamin D
--
--
Calcium
256.9 mg
20%
Iron
6.2 mg
34%
Potassium
1287.5 mg
27%
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