Roasted Parsnip Soup
Source: EatingWell Magazine, November/December 2008
Tip: Remove the fibrous, woody core of parsnips before using: quarter parsnip lengthwise and cut out the core with a paring knife.
Serving Size: generous 1 cup
256.9 calories; protein 6.5g 13% DV; carbohydrates 53g 17% DV; exchange other carbs 3.5; dietary fiber 9.5g 38% DV; sugars 29g; fat 3.8g 6% DV; saturated fat 0.8g 4% DV; cholesterol 4.6mg 2% DV; vitamin a iu 194.9IU 4% DV; vitamin c 29.5mg 49% DV; folate 115mcg 29% DV; calcium 177.5mg 18% DV; iron 1.2mg 7% DV; magnesium 60.3mg 22% DV; potassium 1081.3mg 30% DV; sodium 651.9mg 26% DV; thiamin 0.2mg 17% DV.
2 starch, 1/2 fruit, 1/2 low-fat milk, 1/2 fat