Carrot-Parsnip Soup With Parsnip Chips |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 1 |
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From “Cooking Light Way to Cook Vegetarian’’: Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Stir in more water or broth if you prefer a thinner consistency. 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:
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.
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.
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.
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