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Carrot and Parsley Soup Recipe
|Leeks||2 , washed, sliced|
|Carrots||4 , scraped and sliced|
|Chicken bouillon||2 Cup (32 tbs)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
Calories 124 Calories from Fat 17
% Daily Value*
Total Fat 2 g2.9%
Saturated Fat 0.45 g2.2%
Trans Fat 0 g
Cholesterol 3.6 mg
Sodium 332.2 mg13.8%
Total Carbohydrates 23 g7.7%
Dietary Fiber 3.4 g13.7%
Sugars 8.3 g
Protein 5 g10%
Vitamin A 238.1% Vitamin C 29.9%
Calcium 8% Iron 13.8%
*Based on a 2000 Calorie diet
1) In a saucepan, add leeks, carrots and bouillon. Then bring to boil and simmer over a low heat until the vegetables are tender.
2) In a blender, whirl the parsley with a little vegetables and bouillon until well blended. Then repeat with rest of the vegetables.
3) Pour the mixture into a saucepan and season with the salt and pepper to taste. Add more bouillon, if required.
4) Serve the soup immediately with the croutons.