Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Stir in more water or broth if you prefer a thinner consistency.
Ingredients
- 2 tablespoons olive oil, divided
- 2 ½ cups chopped yellow onion
- 3 cups coarsely chopped parsnip (about 1 pound)
- 3 cups water
- 2 ½ cups coarsely chopped carrot (about 1 pound)
- 2 (14-ounce) cans fat-free, less-sodium vegetable broth
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup parsnip, cut into 1/8 inch slices
- 1 tablespoon chopped fresh chives
- Nutritional Information
Nutritional analysis per serving (6 servings)
161 calories; 4 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 2 grams protein; 693 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings.
Preparation
- 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.
1 hour 10 minutes
Dining and Cooking