Parsnip Soup - $2.52 a serving
Every non-staple ingredient matched to a real product on the shelf, priced on 2026-07-19 at Kroger - Kroger On the Rhine (ZIP 45202). 4 pantry staples excluded. Prices change without notice - this is what we paid attention to on that date, not a quote.
| The recipe says | We found | Package | Uses | Costs | Left over |
|---|---|---|---|---|---|
| 2 cups onion (chopped) | Jumbo Yellow Onions · 1 lb | $1.19 | 320 g | $0.84 | $0.35 |
| 1/2 cup celery (chopped) | Sleeved Celery · 1 ctSIZE UNREAD - 1 PKG ASSUMED | $2.59 | 50 g | $2.59 | - |
| 3 cloves cloves garlic (chopped or 3/4 teaspoon garlic powder) | Kroger® Whole Garlic Bulbs · 5 ct | $2.49 | 3 | $1.49 | $1.00 |
| 3 cups parsnips (chopped, about 1 pound) | Parsnips Bulk · 1 lb | $2.49 | 454 g | $2.49 | - |
| 1 cup potato (peeled and cubed) | Russet Potato · 1 lb | $0.89 | 150 g | $0.29 | $0.60 |
| 4 cups low-sodium vegetable broth | Simple Truth Organic® Low Sodium Vegetable Broth · 32 oz | $1.99 | 960 ml | $1.99 | - |
| 1 tablespoon margarine (unsalted, or butter) | Kroger® Unsalted Butter Sticks · 4 sticks / 16 oz | $3.49 | 14 g | $0.11 | $3.38 |
unsalted butter drives this basket at $3.49, 23% of the total. The next biggest lines are celery ($2.59) and garlic ($2.49). $5.32 of the basket - 35% - is package remainder: food you buy because stores sell packages and recipes call for amounts. It does not vanish, it sits in your kitchen for the next meal.
- Kroger® Unsalted Butter Sticks · about 440 g left, $3.38 of value
- Kroger® Whole Garlic Bulbs · about 2 left, $1.00 of value
- Russet Potato · about 304 g left, $0.60 of value
- Jumbo Yellow Onions · about 134 g left, $0.35 of value
If you're looking for delicious ideas for turnips, you've come to the right place! This recipe is full of vegetables and flavor, blended together to create a...
- 1 tablespoon vegetable oil
- 2 cups onion (chopped)
- 1/2 cup celery (chopped)
- 3 cloves cloves garlic (chopped or 3/4 teaspoon garlic powder)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups parsnips (chopped, about 1 pound)
- 1 cup potato (peeled and cubed)
- 4 cups low-sodium vegetable broth
- 1 cup water
- 1 tablespoon margarine (unsalted, or butter)
This recipe is credited to a partner program (Food Hero Oregon State University Cooperative Extension Service), so we don't reprint its directions - read them on the archived original.
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