4 apples, washed, peeled, cored and chopped
4 parsnips, washed, peeled and sliced
1 large sweet potato, washed, peeled and chopped
1 large onion, washed, sliced in large chunks
3 Tablespoons vegetable oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried sage (optional)
8 cups low-fat or fat-free milk
Apple Parsnip Soup
Ingredients:
Directions:
- Preheat oven to 450 degrees.
- In a large bowl, mix vegetables, oil, salt, pepper, and sage (if used).
- Place vegetables in baking dish.
- Bake vegetables for 45 minutes. Let cool.
- Add vegetables to blender, in batches, with milk and blend until smooth.
- Put soup in large pot and warm for 15 minutes until heated through.
Notes & Tips:
Recipe Category
Pantry recipes
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Apple Parsnip Soup
Ingredients:
4 apples, washed, peeled, cored and chopped
4 parsnips, washed, peeled and sliced
1 large sweet potato, washed, peeled and chopped
1 large onion, washed, sliced in large chunks
3 Tablespoons vegetable oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried sage (optional)
8 cups low-fat or fat-free milk
Directions:
- Preheat oven to 450 degrees.
- In a large bowl, mix vegetables, oil, salt, pepper, and sage (if used).
- Place vegetables in baking dish.
- Bake vegetables for 45 minutes. Let cool.
- Add vegetables to blender, in batches, with milk and blend until smooth.
- Put soup in large pot and warm for 15 minutes until heated through.
Notes & Tips:
Nutrition Facts
8 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 250 | |
| % Daily Value* | ||
| Total Fat 8g | 10% | |
| Saturated Fat 2.5g | 13% | |
| Trans Fat 0g | ||
| Cholesterol 10mg | 3% | |
| Sodium 410mg | 18% | |
| Total Carbohydrate 37g | 13% | |
| Dietary Fiber 4g | 14% | |
| Total Sugars 25g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 9g | ||
| Vitamin D 3mcg | 15% | |
| Calcium 334mg | 25% | |
| Iron 1mg | 6% | |
| Potassium 697mg | 15% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.