Crockpot Soup using Parsnip + Carrots
Crockpot Soup with Parsnip and Carrots to make a creamy and savory soup for dinner tonight.
Servings: 6
Calories: 558kcal
Equipment
- Crockpot
- Immersion Blender
Ingredients
- 16 oz parsnip, chop chopped
- 16 oz carrots, chop chopped
- 1 onion, chop chopped
- 3 chicken bouillon
- 2 garlic
- 1 tablespoon ginger grated
- 2 bay leafs
- 6 cups water
- Salt & Pepper as desired
Instructions
Crockpot
- Clean the carrots, parsnip and onion. Chop all into an even size so they will cook evenly.
- Place the vegetable into the crockpot. Add the garlic, ginger that is freshly grated, and bay leaves.
- Cover with water until the vegetables are covered with water, which is about 6 cups of water
- Add chicken bouillon.
- Place the lid on the crock pot and set for 4 hours on high.
Purée Soup
- Once the vegetable can split with a fork, they are done and remove the bay leaves.
- Use Immersion Blender to purée the soup.
- Place the soup in a bowl and serve with some sprinkling of olive oil on top. EnJoY
Notes
- I usually let the soup cool off a little before puree because it's so hot.
- I have used a blender in the pass but I need to be careful when it's hot. I usually let it cool first and then blend. I will transfer to a pot and repeat the steps. Then I just warm it up a little in the soup pot.
Nutrition
Serving: 6g | Calories: 558kcal | Carbohydrates: 133g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 489mg | Potassium: 2991mg | Fiber: 38g | Sugar: 48g | Vitamin A: 62565IU | Vitamin C: 99mg | Calcium: 390mg | Iron: 7mg