Beet Soup With Parsnips Recipe

Name: Beet Soup With Parsnips Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 c. vegetable or possibly chicken broth; 1 lb parsnips, peeled and cut into small cubes; 6 x beets, trimmed and scrubbed; 1 lrg shallot, thinly sliced; 3 whl cloves; 3 whl peppercorns; 3 Tbsp. sugar Salt Freshly grnd black pepper; 1 c. lowfat sour cream; 1 x green onion, finely minced; 2 Tbsp. minced fresh dill

Servings: persons

1
Bring broth to a boil in a large saucepan over high heat.
2
Add in parsnips.
3
Reduce heat to low, cover and simmer 10 min, or possibly till tender.
4
Using a slotted spoon, remove parsnips to a bowl.
5
Add in beets, shallot, cloves and peppercorns to simmering broth.
6
Cover and simmer for 45 min, or possibly till beets are tender.
7
Using slotted spoon, remove beets to cutting board, reserving liquid.
8
When beets are cold, slip off skins.
9
Cut into small cubes.
10
Strain broth through a cheesecloth-lined sieve into a large bowl.
11
Return broth to pot.
12
Add in parsnips, beets and sugar.
13
Season to taste with salt and black pepper.
14
In a small bowl, combine lowfat sour cream, green onion and dill.
15
Ladle soup into 6 bowls and top with lowfat sour cream mix.

747

kcal

Calories

Fat

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 c. vegetable or possibly chicken broth, 1 lb parsnips, peeled and cut into small cubes, 6 x beets, trimmed and scrubbed, 1 lrg shallot, thinly sliced, and more.

Yes, Beet Soup With Parsnips Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!