Slow Cooker Parsnip and Apple Soup

Lunch

Here's a light, lovely soup ideal for a first course at your next special dinner. You'll love the harmony of fall flavors.

Average Rating: 4

TOTAL TIME: Prep: 15 minutes Cook: 3 hours
YIELD: 8 servings (2 quarts).

Ingredients

2 medium tart apples, chopped
2 cups chopped parsnips
1 cup thinly sliced fresh carrots
1/2 cup chopped onion
2 cans (14-1/2 ounces each ) vegetable broth
2 cups water
2 teaspoons cider vinegar
1-1/2 teaspoons minced fresh rosemary, plus more for topping
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh cracked pepper, optional

Instructions

1. Combine all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, until parsnips are tender, 3 hours. If desired, top with additional minced rosemary and cracked pepper.

Nutrition Facts

1 cup: 61 calories, 0 fat (0 saturated fat), 0 cholesterol, 454mg sodium, 15g carbohydrate (7g sugars, 3g fiber), 1g protein.
Diabetic Exchanges:
1 starch.