Creamy Root Vegetable Soup Recipe | South Jersey

1 tbsp olive oil

1 small onion, chopped

1 celery stalk, chopped

1 lb parsnips, peeled, trimmed and chopped (about 3 cups)

2 large carrots, peeled, trimmed and chopped

½ tsp pumpkin pie spice

4 cups low-sodium vegetable broth

14 oz silken tofu, drained and cut into pieces

Finely chopped fresh parsley (optional)

In a Dutch oven heat oil over medium-high heat. Add onion and celery; sauté 3 to 4 minutes or until softened. Add parsnips, carrots, pumpkin pie spice and broth; bring to boiling. Reduce heat; simmer, covered, 15 to 18 minutes or until vegetables are fork-tender. Stir in tofu.

Working in batches, ladle mixture into a blender; blend until smooth. Transfer soup to a clean pot; season with salt and pepper to taste. Cover, and cook over low heat 5 minutes or until heated through. Ladle into soup bowls, sprinkle with parsley (if desired), and serve.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories170

% Daily Value *
Total Fat 5g7%

Saturated Fat .5g3%
Sodium 180mg8%
Total Carbohydrate 28g11%

Dietary Fiber 7g25%
Protein 5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Creamy Root Vegetable Soup