Roasted Parsnip & Carrot Soup

Preparation time:  10 minutes    I   Cook time:  45 minutes   I   Servings: 4   I   WW Points Plus: 4


2 cups parsnips, chopped

1 cup carrots, chopped

1/2 medium yellow onion, sliced

1/2 medium Gala apple, sliced into large wedges

32 oz. Organic Free Range Fat Free chicken broth

1 cup 2% milk

4 tsp kosher salt divided

3 Tbsp organic olive oil

1/4 tsp ground cardamom

1/2 tsp ground white pepper

Pinch of crushed red pepper flakes

Pinch of ground nutmeg

1scallion, diced



Preheat oven to 400 degrees.  Cut the apple into large wedges.  Rinse and scrub the parsnips and carrots.  Cut into about 1 inch pieces.  Slice the onion into ¼ inch slices.  In a small bowl, toss the above items, one at a time, with 1 teaspoon of olive oil and a pinch of salt (except for the apple).  Place on a foil-covered baking sheet in separated rows.  Roast the apples and onions for 20 minutes.  Remove and set aside.  Peel the garlic clove, place on baking sheet and roast with veggies until fork tender about 10 more minutes.

Add the roasted vegetables to a Dutch oven and add the chicken broth.  Bring to a boil then add the spices.  Reduce heat to low.


Using an immersion blender, puree mixture to desired consistency.


Slowly pourin milk and stir until combined. Serve with a sprinkle of nutmeg and chopped green onions.







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