Carrot-Parsnip Soup With Parsnip Chips
photo by BB2011
- Ready In:
- 1hr 20mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 tablespoons olive oil, divided
- 2 1⁄2 cups yellow onions, chopped
- 3 cups about 1 pound parsnips, coarsely chopped
- 3 cups water
- 2 1⁄2 cups about 1 pound carrots, coarsely chopped
- 2 (14 ounce) cans sodium-free vegetable broth
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄2 cup parsnip, cut into 1/8 inch slices
- 1 tablespoon fresh chives, chopped
directions
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
<p>I'm a science teacher who likes experimenting with a variety of recipes and ingredients. I'm a vegetarian (since 11/2003) and my sister is vegan, so many of my recipes reflect this.</p>