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Roasted-Parsnip Soup with Chorizo
- prep: 30 min
- cook: 0 hr
- total: 30 min
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You can also skip making soup and just enjoy the roasted parsnips tossed with the chorizo and caper tapenade.
Ingredients
- 1 1/2 pounds parsnips (about 7), peeled and cut into 1-inch lengths
- 1 medium onion (8 ounces), cut into 1-inch chunks
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 3 ounces Spanish chorizo, very thinly sliced (2/3 cup)
- 2 cloves garlic, very thinly sliced (1 tablespoon), plus 1 clove, minced (1 teaspoon)
- 4 cups low-sodium chicken broth
- Caper Tapenade, for serving (optional)
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 271 % Daily Value *
- Total Fat: 11 g 16.97%
- Saturated Fat: 2 g 7.75%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 88 mg 3.65%
- Calcium: 69 mg 6.92%
- Potassium: 707 mg 20.2%
- Magnesium: 0 mg 0%
- Iron: 2 mg 8.4%
- Zinc: 0 mg 0%
- Total Carbohydrate: 40 g %
- Dietary Fiber: 9 g 35.06%
- Sugar: 16 g
- Protein: 4 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 0.43%
- Vitamin C 57.15%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat2
- Exchange - Fruit1
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch2
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq