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Sweet Potato and Parsnip Soup
Source: dLife

Creamy soup with leeks, celery, sweet potatoes, and parsnips.

Prep Time: 10 minutes
Cook Time: 35 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 154.4
Total Carbs 30.6 g
Dietary Fiber 5.5 g
Sugars 6.9 g
Total Fat 2.5 g
Saturated Fat 0.3 g
Unsaturated Fat 1.6 g
Potassium 420.2 mg
Protein 2.3 g
Sodium 168.0 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  Oil, sunflower
1 each  fresh leeks
2 each  medium celery stalks
1 lb  sweet potatoes
1 1/2 cup  fresh sliced parsnip
3 3/4 cup  low sodium vegetable broth
1 pinch  salt and pepper
  1. Heat oil in large pan and add the leek, celery, sweet potatoes, and parsnips. Cook gently, approximately 5 minutes, stirring continuously to prevent browning or sticking to pan.
  2. Stir in vegetable stock and bring to boil, cover and simmer gently for 25 minutes or until vegetables are tender. Season to taste. Remove pan from heat and allow to cool slightly.
  3. Puree the soup in a blender or food processor until smooth, then return the soup to the pan and reheat gently.
  4. If desired, sprinkle with chopped parsley and roasted strips of sweet potatoes and parsnips before serving.

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