Rating: 3.5 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

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

Recipe by Cooking Light December 2004

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Credit: Becky Luigart-Stayner

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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

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Nutrition Facts

159 calories; calories from fat 28%; fat 4.9g; saturated fat 0.7g; mono fat 3.4g; poly fat 0.6g; protein 3.7g; carbohydrates 26.4g; fiber 6.4g; iron 0.8mg; sodium 388mg; calcium 61mg.
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