Sweet Potato and Parsnip Soup

A hearty vegetarian soup


It was 80 degrees in Los Angeles for the holidays and New Year’s. Do you know how disconcerting that is for a New Yorker?! I of course had to rebel and make some soup.

I’ve been in the middle of my chef course, so making something new has been on the back burner for a while. We have to do homework during the week so I don’t always have the time to be creative. This week I did! Yay!

I was so tired from all the fancy “holiday food” (read sugar, fat and calories), that I wanted to make a hearty vegetarian soup using winter veggies. I combined a few different recipes and came up with this. I had my boyfriend give it a shot and he doesn’t like ANYTHING healthy, he loved it and had seconds. I like food that has substance and this is just the ticket. It’s a tad high in salt, but you can omit the salt from the seasoning mix and adjust the seasonings at the end.
Nutritional Breakdown:

Calories: 270            Sodium: 640mgs
Fat: 6gr                Carbs: 48gr
Saturated Fat: 3gr        Fiber: 9gr
Cholesterol: 10mg        Sugars: 10gr
Protein: 10gr


2 lbs peeled, baked sweet potatoes
2 T unsalted butter
2 T garlic, finely chopped
6 cups chicken stock or broth, low sodium
1C onion, chopped small
2 C spinach leaves, cut into small pieces
2 C peeled parsnips cut into ½” pieces
4 C Swiss chard leaves cut into 1” pieces
3 jalapenos, seeded and minced

Seasoning Mix:

1 t salt
1 ½ t paprika
1 t dill weed
½ t red pepper flakes
¾ t onion powder
¾ t black pepper
¾ t ground sage
½ t cinnamon
½ t garlic powder
½ t ground nutmeg
½ t white pepper

Combine seasoning mix in a small bowl. Bake sweet potatoes. Process the sweet potatoes in a food processor until smooth. Place the butter in a heavy 5-qt pot over high heat. Melt and add sweet potatoes, garlic and seasonings. Cook over medium heat for 6 minutes. Add 4 cups of stock. Stir to make sure nothing sticks for another 6 minutes. Add 2 more cups of stock and cook until boiling, about 8 minutes. Add onion, spinach, parsnips, chard and jalapenos. Stir and cover. Simmer for another 20 minutes. Add more stock if needed. Serves 6.

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  • Snooth User: Billnbets
    237173 0

    Try this sounds great!

    Jan 30, 2012 at 1:45 PM

  • I love anything with parsnip and sweet potatoes! I can't wait to try this and I don't care if it is 85 degrees here in LA.

    Jan 30, 2012 at 6:41 PM

  • Snooth User: Rona Lewis
    359096 115

    Hey sweating cleans pores, PLUS you're getting all those nifty nutrients and fiber.

    Jan 30, 2012 at 8:05 PM

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