Becky Luigart-Stayner
Yield
6 servings (serving size: 1 1/3 cups soup, about 2 teaspoons parsnip chips, and 1/2 teaspoon chives)

Winter root vegetables, like carrots and parnsips, lend their complementary, slightly sweet flavors to this easy soup recipe.

How to Make It

Step 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.

Step 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.

Step 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.

Chef's Notes

Stir in more water or broth if you prefer a thinner consistency.

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Ratings & Reviews

Courto23's Review

karenfar
December 08, 2009
Really good soup- I used parsnips and half orange/half white carrots b/c that's what I had from the farmer's market. I also added cinnamon, cumin, curry and a pinch of cloves to give it a little more flavor (oh and lots of salt!) I think the parsnip chips really round out the soup and give it that something extra.

karenfar's Review

heartcrnp08
April 01, 2013
I made this soup on Easter for family - I did not like it at all and the 'chips' were a disappointment! Some people ate all theirs and thought it was fine. Too thick and not a lot of flavor in IMHO.

mandi541's Review

mandi541
January 16, 2012
I followed the recipe, and found the soup to be pretty bland and boring. We added some spices to make it edible... ginger was a good choice.... but I won't be making this again.

YoBimbo's Review

cpalma
October 12, 2011
2 stars = "Has potential" is perfect for this recipe. I found this recipe after getting parsnips in our CSA and having no idea what to do with them. We thought the recipe as given is rather blah - not a lot of character, but - as I said - lots of potential. I'm not one of those people who will rate something 5 stars and then list all the changes I made to it. So, with that in mind, I'll go on to tell you all how we doctored this up. This is a good base for a great soup - if we had not added to it, we'd never have made it again. But now this is a repeat recipe in our house. We added three things to this recipe: Thai red curry paste (to taste - be careful, because that stuff packs a punch!), coconut milk (one can), and powdered ginger (again, to taste - probably about 2 teaspoons). Make it as spicy as you like. Tonight we had it with warm sourdough bread. Lovely.

heartcrnp08's Review

PinkTeaCup
January 26, 2011
Excellent soup. Easy to make and very hearty!

cmaranski's Review

YoBimbo
January 23, 2011
Incredible soup. So creamy but with no milk! Perfect for a cold winter day.

ACardy's Review

Courto23
January 19, 2011
This was delicious! It was very creamy, we couldn't believe it was so low cal! A definite make again!

cpalma's Review

cmaranski
January 17, 2011
Good, easy recipe. Felt like it needed a little added spice, maybe some nutmeg and a pinch of cayenne next time. My 4 yr old LOVED it though

aneresRN's Review

aneresRN
January 12, 2011
I made this recipe for my husband and I. It was delicious! I will definitely be making it again, no changes.

PinkTeaCup's Review

ACardy
January 12, 2011
Loved it! It was perfect as is, the unexpected combination of carrots and parsnips giving it a sweet, satisfying flavor. I made it for dinner, and will be bringing it to work for lunch with a salad.