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Roasted Parsnip Soup
Roasted Parsnip Soup

Roasted Parsnip Soup

2 Review(s)
Cook Minutes 1 Hr 10 Min
Prep : 10 Min Cook: 1 Hr
A velveety-sweet soup thanks to caramelized vegetables and the addition of VELVEETA.
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8 Servings
Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. (450 g) parsnips (about 5), peeled, cut into 1-inch pieces
1 sweet onion, cut into 1-inch pieces
3 Tbsp. Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
4 cups water
1 can (284 mL) 25%-less-sodium chicken broth
225 g (1/2 of 450-g pkg.) Velveeta Process Cheese Product, cut into 1/2-inch cubes
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How do I make it ?
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Step 1
Heat oven to 400ºF.
Step 2
Toss parsnips and onions with dressing. Spread into single layer on baking sheet. Bake 30 to 35 min. or until vegetables are tender; cool slightly.
Step 3
Place vegetables in blender. Add water and broth; blend until smooth. Pour into large saucepan.
Step 4
Add Velveeta; cook on medium heat 10 to 15 min. or until Velveeta is melted and soup is heated through, stirring frequently.
Kraft Kitchen Tips!
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Substitute
Substitute butternut squash for the parsnips.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
140
Calories From Fat
0
% Daily Value
Fat 6 g
Saturated fat 3 g
15 %
Cholesterol 15 mg
Sodium 600 mg
25 %
Carbohydrate 17 g
Fibre 3 g
Sugars 8 g
Protein 6 g
Vitamin A
4 %
Vitamin C
20 %
Calcium
15 %
Iron
4 %
Servings
Makes 8 servings, 3/4 cup (175 mL) each.
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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