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Roasted Parsnip Soup with Walnut Pesto
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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SaveIngredients
- 2 pounds medium parsnips, peeled, cut into 1/2-inch pieces
- 3 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 2 tablespoons walnuts, toasted
- 2 tablespoons finely chopped mixed fresh herbs (such as tarragon, flat-leaf parsley, and chives)
- 1 teaspoon fresh lemon juice
- 4 cups vegetable stock
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 591 % Daily Value *
- Total Fat: 17 g 25.62%
- Saturated Fat: 3 g 16.23%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 536 mg 22.33%
- Calcium: 589 mg 58.93%
- Potassium: 2383 mg 68.09%
- Magnesium: 0 mg 0%
- Iron: 12 mg 68.79%
- Zinc: 0 mg 0%
- Total Carbohydrate: 118 g %
- Dietary Fiber: 41 g 163.81%
- Sugar: 15 g
- Protein: 16 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 1 g
- Omega 6 Fatty Acid: 3 g
- Vitamin A 15.62%
- Vitamin C 69.45%
- 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 - Fat3
- Exchange - Fruit4
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch3
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total2 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
