Apple- Parsnip Soup

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.

* 6 parsnips (about 2 lb), peeled and cut into chunks
* 2 apples (we used Gala), peeled, cored, and quartered
* 1 onion, finely chopped
* 3 cans (14.5 oz each) fat-free, low-sodium chicken broth
* 1/2 tsp salt

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Directions
1.
Place ingredients in 4-quart or larger slow cooker. Stir to combine.
2.
Cover. Cook on low 10 to 12 hours, or until parsnips are tender. Let cool slightly, about 10 minutes.
3.
Puree soup in blender until smooth. Serve immediately.
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Nutritional Facts per serving
CALORIES 168.7 CAL

FAT 1.4 G

SATURATED FAT 0.4 G

CHOLESTEROL 0 MG

SODIUM 252.1 MG

CARBOHYDRATES 37.4 G

TOTAL SUGARS 13.8 G

DIETARY FIBER 7.3 G

PROTEIN 5.2 G