Parsnip Soup

If you're looking for delicious ideas for turnips, you've come to the right place! This recipe is full of vegetables and flavor, blended together to create a hearty, satisfying soup.

Makes

6 Servings

Ingredients

• 1 tablespoon vegetable oil
• 2 cups onion, chopped
• 1/2 cup celery, chopped
• 3 cloves garlic, chopped (or 3/4 teaspoon garlic powder)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups parsnips, chopped (about 1 pound)
• 1 cup potato, peeled and cubed
• 4 cups low-sodium vegetable broth
• 1 cup water
• 1 tablespoon unsalted margarine or butter

Directions

1. Wash hands with soap and water.
2. Heat the oil in a large saucepan over medium heat. Add the onion and celery and cook until soft, about 5 minutes.
3. Add the garlic, salt, and pepper; cook for1 minute.
4. Stir in the parsnips, potato, broth, and water. Bring to a boil, then reduce heat to simmer for 20 minutes or until the parsnips and potatoes are soft.
5. Stir in the margarine or butter and let the soup sit uncovered for 5 minutes.
6. Purée the soup in batches in a blender, using the manufacturer's directions for puréeing hot liquids.
7. Heat the soup before serving, stirring in water if it seems too thick.

Notes

Make this soup your own with more seasoning. Start with 2 to 3 teaspoons ginger, curry powder, smoked paprika, cumin, or thyme. Margarine used for nutrition and cost analysis. Learn more about: Onions Celery Garlic Parsnips Potatoes