Carrot-Parsnip Soup with Parsnip Chips Recipe

Serves 6

Ingredients

  • 2 tablespoons olive oil, divided $
  • 2 1/2 cups chopped yellow onion
  • 3 cups coarsely chopped parsnip (about 1 pound)
  • 3 cups water
  • 2 1/2 cups coarsely chopped carrot (about 1 pound)
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (1/8-inch-thick) slices parsnip
  • 1 tablespoon chopped fresh chives

Preparation

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

Cooking Light
DECEMBER 2004

Nutritional Information

Amount per serving

  • Calories: 159
  • Calories from fat: 28%
  • Fat: 4.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.7g
  • Carbohydrate: 26.4g
  • Fiber: 6.4g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 388mg
  • Calcium: 61mg

 

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