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.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian

Tags

• quick
• healthy
• comfort food
• savory
• classic
• boil

Ingredients

• 1 tablespoon vegetable oil
• 2 cup onion (chopped)
• 0.5 cup celery (chopped)
• 3 clove garlic (chopped)
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 3 cup parsnips (chopped)
• 1 cup potato (peeled and cubed)
• 4 cup vegetable broth (low-sodium)
• 1 cup water
• 1 tablespoon margarine (unsalted)

Instructions

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

Nutrition (per serving)

• Calories: 126
• Protein: 2.2 g
• Carbohydrates: 23.3 g
• Fat: 3.5 g
• Fiber: 4.1 g
• Sodium: 308 mg
• Saturated Fat: 0.6 g
• Sugar: 6.6 g