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.

Yield

6 Servings

Serving size

1 cup

Rating

4.00 of 5 (4 ratings)

Food groups

• Vegetables: 1 cups

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

Nutrition per serving

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Source

Recipe by: Food Hero — Oregon State University Cooperative Extension Service

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/parsnip-soup. Federal works are public domain in the United States.