Carrot-Parsnip Soup With Parsnip Chips

Name: Carrot-Parsnip Soup With Parsnip Chips
Total time: 1 h 10 min
Yield: 6 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 vegetable broth; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup parsnip, cut into 1/8 inch slices; 1 tablespoon chopped fresh chives

Recipe from "Cooking Light Way to Cook Vegetarian"

Adapted by Tara Parker-Pope

Total Time: 1 hour 10 minutes
Rating: 5(1,232)
Comments: Read comments

Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine. Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch. Stir in more water or broth if you prefer a thinner consistency. —Tara Parker-Pope

Featured in: Cooking Light’s No-Meat Thanksgiving Meal

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Ingredients

Yield:6 servings

2tablespoons olive oil, divided
2½cups chopped yellow onion
3cups coarsely chopped parsnip (about 1 pound)
3cups water
2½cups coarsely chopped carrot (about 1 pound)
2(14-ounce) cans fat-free, less-sodium vegetable broth
¼teaspoon salt
¼teaspoon freshly ground black pepper
½cup parsnip, cut into ⅛ inch slices
1tablespoon chopped fresh chives

Ingredient Substitution Guide

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Preparation

Step 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
Step 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.
Step 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.

Ratings

5 out of 5

1,232 user ratings

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Comments

Jody7 years ago

I added a fennel bulb and 1 apple, which gave a nice, rounded flavor. I used stock from a bone-in pork shoulder instead of vegetable broth, added a little yogurt at the end as well.

C.7 years ago

This is a warming soup, lovely in its simplicity. Not sure why the recipe calls for simmering for 50 minutes; even with "roughly" chopped carrots and parsnip, 20 minutes is more than enough for the vegetables to get super tender. Add spices and herbs for more complexity of flavor.

ChefKevin6 years ago

Larger parsnips sometimes have bitter and slightly woody centers. I always take a taste of the center and if it's too bitter or woody, I remove it.

Sara Gillis2 months ago

The only change I made was to add a couple of minced garlic cloves to the onions as they were sautéing. Very nice, simple, hearty soup. The parsnip chips were a really nice touch, but taste so good if you have many left by the time you’re ready to serve the soup, you have stronger willpower than I do! I used a vegetable peeler to peel off nice thin rounds of parsnip for frying in the olive oil.

NTP3 months ago

I used chicken broth, green onion greens for garnish, as well as some cumin, cinnamon, and thyme. I also added ginger paste and garlic to the onions. It’s a nice soup.

Edith3 months ago

A drizzle of brown butter adds wonderful depth to this soup.

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