How to cook Parsnip and carrot soup recipe
Parsnip and carrot soup recipe Ingredients
• 2 tablespoons olive oil
• 2 1/2 cups yellow onion, chopped
• 3 cups parsnip, coarsely chopped (about 1 pound)
• 3 cups water
• 2 1/2 cups carrot, coarsely chopped (about 1 pound)
• Two (14 ounce) cans fat-free, less-sodium chicken broth or vegetable
broth
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
1. Heat olive 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.
2. Place half of carrot mixture in a blender; process until smooth.
Pour pureed carrot mixture in a large bowl. Repeat procedure with
remaining carrot mixture. Stir in salt and pepper.
Your Parsnip and carrot soup recipe is ready now
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