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

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

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.

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 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.

Carrot-Parsnip Soup With Parsnip Chips

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