Carrot-Parsnip Soup with Parsnip Chips

Yield: 6 servings (serving size: 1 1/3 cups soup, about 2 teaspoons parsnip chips, and 1/2 teaspoon chives) 4 points plus

Carrot-Parsnip Soup with Parsnip Chips
Carrot-Parsnip Soup with Parsnip Chips

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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

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