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Parsnip Soup

Parsnip Soup

Erica Dinho
Course Main Course
Cuisine Colombian
Servings 4 servings
Calories 267 kcal


  • 1 cup aliños sauce (see the recipe here)
  • ½ pound pork, diced
  • 6 cups vegetable stock
  • 1 cup sliced carrots
  • 1 pound parsnips (3 to 4 large parnisps), peeled and diced
  • 1 teaspoon ground cumin
  • Salt and pepper
  • Fresh cilantro


  • In a pot place the aliños sauce, pork, vegetable stock, carrots, the parsnips, cumin and the salt and pepper, bring to a boil, and simmer, covered, for about 25 minutes, or until the vegetables are very tender and the pork is cooked.
  • Add fresh cilantro and serve warm. If you prefer the creamy soup: Purée the soup in a blender and return to the pan. Add more water if necessary to thin the soup to the desired consistency.


Calories: 267kcalCarbohydrates: 28gProtein: 11gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 41mgSodium: 1476mgPotassium: 699mgFiber: 7gSugar: 10gVitamin A: 6107IUVitamin C: 22mgCalcium: 64mgIron: 2mg
Keyword colombian soup
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