Vegetarian

Carrot, Parsnip and Leek soup. is for Soup.

Carrot, Parsnip and Leek soup. takes 20 minutes to prepare.

Carrot, Parsnip and Leek soup. takes 360 minutes to cook.

Carrot, Parsnip and Leek soup. makes 4 servings.

The ingredients for Carrot, Parsnip and Leek soup. are:

Carrots, raw, 6 carrot (7-1/2")
Parsnips, raw, 1.5 parsnip (9" long)
Leeks, 2 leeks (white part only)
Water 8 cup (8 fl oz)
Ginger Root, 0.25 cup slices (1" dia)
Garlic, 2 cloves
Turmeric, ground, 2 tbsp
Black pepper, freshly ground, 3 tbsp
Sea Salt, 2 tbsp

Here is how you make Carrot, Parsnip and Leek soup.:

Cut carrots and parsnips into small chunks.Cut Leeks into 1/2 inches slices.Peel and cut ginger into thin slices.Peel and cut garlic into thin slices.Put everything in a slow cooker or a large sauce pan and cover with 8 cups of water.Simmer until every vegetable is soft.Season with ground turmeric, sea salt and freshly ground black pepper.Blend with everything until smooth.I cooked mine in the slow cooker over night, so it took around 6 hours on medium/high setting to cook, but it will be shorter if you do it on the stove top, maybe 1 hour or so.You can blend it with a standing blender directly in the pot or in a traditionnal blender, but if you do so, remember to let your soup cool down a bit before putting it in the blender.Serving Size: Makes around 4-2 cups servings.Number of Servings: 4Recipe submitted by SparkPeople user MADAMEMOUSTACHE.

The nutritional information for Carrot, Parsnip and Leek soup. is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 145.3

• Total Fat: 1.1 g
• Cholesterol: 0.0 mg
• Sodium: 3,591.6 mg
• Total Carbs: 33.7 g
• Dietary Fiber: 8.1 g
• Protein: 3.5 g

The dietary needs meet for Carrot, Parsnip and Leek soup. is Vegan