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 ½ cups yellow onions, chopped; 3 cups about 1 pound parsnips, coarsely chopped; 3 cups water; 2 ½ cups about 1 pound carrots, coarsely chopped; 2 (14 ounce) cans sodium-free vegetable broth; ¼ teaspoon salt; ¼ teaspoon black pepper; ½ cup parsnip, cut into 1/8 inch slices; 1 tablespoon fresh chives, chopped

Servings: persons

1
Heat 1 teaspoon oil in a Dutch oven over medium heat.
2
Add the onion, and cook 10 minutes or until tender, stirring occasionally.
3
Add chopped parsnip, water, carrot and broth; bring to a boil.
4
Reduce heat, and simmer 50 minutes or until vegetables are tender.
5
Remove from heat; let stand 5 minutes.
6
Place half of carrot mixture in a blender; process until smooth.
7
Pour pureed carrot mixture in a large bowl.
8
Repeat procedure with remaining carrot mixture.
9
Stir in salt and pepper.
10
Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat.
11
Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally.
12
Drain on paper towels.
13
Sprinkle parsnip chips and chives over soup.

191

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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: 2 tablespoons olive oil, divided, 2 ½ cups yellow onions, chopped, 3 cups about 1 pound parsnips, coarsely chopped, 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.

That's it — enjoy your meal!

Carrot-Parsnip Soup With Parsnip Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions