Carrot-Parsnip Soup With Parsnip Chips Recipe

Name: Carrot-Parsnip Soup With Parsnip Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, divided; 2 1/2 cups chopped yellow onion; 3 cups coarsely chopped parsnip (about 1 pound); 3 cups water; 2 1/2 cups coarsely chopped carrot (about 1 pound); 2 (14-ounce) cans fat-free, less-sodium chicken broth; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup (1/8-inch-thick) slices parsnip; 1 tablespoon chopped fresh chives

Servings: persons

2 tablespoons olive oil, divided
2 1/2 cups chopped yellow onion
3 cups coarsely chopped parsnip (about 1 pound)
3 cups water
2 1/2 cups coarsely chopped carrot (about 1 pound)
2 (14-ounce) cans fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup (1/8-inch-thick) slices parsnip
1 tablespoon 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.
4
Stir in more water or broth if you prefer a thinner consistency.
5
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270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, divided, 2 1/2 cups chopped yellow onion, 3 cups coarsely chopped parsnip (about 1 pound), 3 cups water, and more.

Yes, Carrot-Parsnip Soup With Parsnip Chips 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.

Carrot-Parsnip Soup With Parsnip Chips

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