Carrot-Parsnip Soup with Parsnip Chips

By jenknoll

Nutritional Information

Calories: 159 (28% from fat)
Fat:4.9g (sat 0.7g,mono 3.4g,poly 0.6g)
Protein: 3.7g
Carbohydrate: 26.4g
Fiber: 6.4g
Cholesterol: 0.0mg
Iron: 0.8mg
Sodium: 388mg
Calcium: 61mg

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

Details

Servings 6

Preparation

Step 1

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.