It’s January and I realize that I’ve posted two desserts in a row – not cool Bridget! But both recipes were ones I couldn’t keep from sharing right away because they were too awesome not to shared right away. This carrot and parsnip soup was also one that I couldn’t keep from you too long. It was something that I’d whipped up one Sunday afternoon as my lunch for the week (Jon’s not big into soups). But Jon ended up eating it for dinner and claimed that he loved it – a high praise for a man who doesn’t really like soup and likes soup “without stuff” even less!
I ate the rest of the soup through the week and loved it as well – although not as much as I’d loved it on the weekend because I ran out of the parsnip chips. The parsnip chips are thinly sliced parsnip rounds fried to a crisp. The parsnip chips add texture to this creamy soup which is great for someone who likes “stuff” in their soup, like Jon, without the added carbs of saltines or bread. Since I found a shortage of parsnip chips the original recipe made, I’ve adjust the amounts below to the proper amount – more chips are always a good thing!
- 2 tablespoons olive oil, divided
- 2½ cups chopped yellow onion
- 3 cups coarsely chopped parsnip (about 1 pound)
- 3 cups water
- 2½ cups coarsely chopped carrot (about 1 pound)
- 2 (14-ounce) cans fat-free, less-sodium vegetable broth
- salt and pepper to taste
- 1 cup (1/8-inch-thick) slices parsnip
- 1 tablespoon chopped fresh chives
- Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook until tender (about 10 minutes), stirring occasionally. Add the 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 large skillet over medium-high heat. Add the parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.
Adapted from: Cooking Light Way to Cook Vegetarian