Carrot-Parsnip Soup with Parsnip Chips

0 made it | 0 reviews | 0 photos

Carrot-Parsnip Soup with Parsnip Chips

Winter warmer packed with flavour.  

Original recipe here


- 2 Tbsp olive oil, divided

- 2.5 Cups chopped yellow onion

- 3 Cups coarsely chopped parsnip

- 3 Cups water

- 2.5 Cups coarsely chopped carrot

- 2 Cans fat-free, less-sodium vegetable broth

- 0.25 Tsp salt

- 0.25 Tsp freshly ground black pepper

- 0.5 Cup parsnip, cut into thin slices

- 1 Tbsp chopped fresh chives


1.  Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes

2. Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.

3. Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.


Reviews 0

No reviews yet! Will you be the first?