Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Parsnip chips bring a crunch that contrasts the creamy soup and fresh chives. This recipe comes to us from our friends at myrecipes.com.
- 6 teaspoons olive oil, divided
- 2 1/2 cups yellow onion, chopped
- 3 cups parsnip (about 1 pound), coarsely chopped
- 3 cups water
- 2 1/2 cups carrot (about 1 pound), coarsely chopped
- 2 14-ounce cans fat-free, less-sodium vegetable broth
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup parsnip, sliced 1/8 inch thick
- 1 tablespoon fresh chives, chopped
Heat 1teaspoon oil in a Dutch oven or large pot over medium heat. Add the onion and cook, stirring occasionally, for 10 minutes, or until tender.
Add chopped parsnip, water, carrot and broth and bring to a boil. Reduce heat and simmer 50 minutes, or until vegetables are tender. Remove from heat and let stand 5 minutes.
Place half of carrot mixture in a blender or food processor and process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with the remaining carrot mixture. Stir in salt and pepper.
Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices and cook, turning occasionally, for 5 minutes, or until lightly browned. Drain on paper towels.
Sprinkle parsnip chips and chives over the soup and enjoy!