Carrot-Parsnip Soup with Parsnip Chips

Carrot-Parsnip Soup with Parsnip Chips
Photo by Becky Luigart-Stayner


  • 1 tablespoon chopped fresh chives
  • ½ cup (1/8-inch-thick) slices parsnip
  • ¼ teaspoon salt
  • 2 tablespoons olive oil, divided
  • 2 ½ cups coarsely chopped carrot (about 1 pound)
  • ¼ teaspoon freshly ground black pepper
  • 2 ½ cups chopped yellow onion
  • + 3 more ingredients
    • 3 cups water
    • 2 (14-ounce) cans fat-free, less-sodium chicken broth
    • 3 cups coarsely chopped parsnip (about 1 pound)

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...

View full recipe at My Recipes


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