Appetizers / Soups / Salads

Carrot and Parsnip Soup with Tofu takes several minutes to prepare.

Carrot and Parsnip Soup with Tofu takes several minutes to cook.

Carrot and Parsnip Soup with Tofu makes 6 servings.

The ingredients for Carrot and Parsnip Soup with Tofu are:

2 small onions, chopped
5 cloves of garlic, minced
12 cups Fat Free Chicken Broth (could use vegetable broth to make it vegetarian)
1 block (14 oz) Extra Firm Lite Tofu, cut into bite sized pieces
2 Parsnips, quartered lengthwise, if large, and sliced
3 leeks (I use the white and a little of the green part), chopped
4 carrots, sliced
2 cups mushrooms, sliced
salt to taste
1 tsp allspice

Here is how you make Carrot and Parsnip Soup with Tofu:

Spray the bottom of a large soup pot with Pam or use a little oil and grill the onion and garlic until the onions are clear. Add the chicken broth, then add in the rest of the ingredients. Let simmer until the carrots and parsnips are soft, about 40 mins.* This recipe is just a guide. I don't measure my ingredients, so have fun and play with it. Try adding other vegetables to figure out how you like it best.Number of Servings: 6Recipe submitted by SparkPeople user JENNIFER_RPI.

The nutritional information for Carrot and Parsnip Soup with Tofu is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 141.4

• Total Fat: 2.2 g
• Cholesterol: 0.0 mg
• Sodium: 1,044.0 mg
• Total Carbs: 23.2 g
• Dietary Fiber: 5.8 g
• Protein: 10.8 g