Roasted Parsnip Soup

1
(0) 0 Reviews
Prep Time
50
min.
Total Time
1
hr.
5
min.
Servings

8 servings, 3/4 cup each

Roasted parsnips and onions are blended with chicken broth and melted VELVEETA cheese in this simple yet delicious soup.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Toss parsnips and onions with dressing. Spread into single layer on baking sheet. Bake 30 to 35 min. or until vegetables are tender.
  • Place vegetables in blender. Add broth and water; blend until smooth.
  • Pour into large saucepan. Add VELVEETA; cook on medium heat 10 to 15 min. or until VELVEETA is melted and soup is heated through, stirring frequently.

Substitute

Substitute butternut squash for the parsnips.

Servings

  • 8 servings, 3/4 cup each

Nutritional Information

Serving Size 8 servings, 3/4 cup each
AMOUNT PER SERVING
Calories 140
% Daily Value
Total fat 8g
Saturated fat 4g
Cholesterol 20mg
Sodium 520mg
Carbohydrate 12g
Dietary fiber 2g
Sugars 6g
Protein 5g
   
Vitamin A 6 %DV
Vitamin C 6 %DV
Calcium 25 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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