Parsnip, Potato & Carrot Soup with Parsnip Chips
- 1 tsp EVOO
- 2 ½ cups onion chopped (I like to use Vidalia onions)
- 3 cups parsnip chopped
- 2 potatoes chopped (I used Yukon Gold spuds)
- 2 ½ cups carrot chopped
- 1 bulb of garlic minced (yes, it’s a lot of garlic but it’s so good!)
- 1 TB thyme or any herb you like
- 6-8 cups veggie broth depending on your preference for thick soup
- ¼ tsp sea salt
- ¼ tsp black pepper freshly ground
- 2-3 tsp avocado oil for frying parsnip and carrot chips
- ½ cup parsnip cut into 1/8 “slices
- 1 cup chives chopped
- Heat 1 tsp EVOO in a large pot or Dutch oven over medium heat.
- Add the onion, and cook 5 minutes, stirring occasionally.
- Add the minced garlic and cook for another 5 minutes.
- Add broth, chopped potatoes, parsnip, and carrots.
- Bring the soup mix to a boil.
- Reduce heat, and simmer 10 minutes, until vegetables are tender.
- Depending upon how thick or thin you like soup, you can add more broth.
- Remove from heat; let stand 5 minutes to cool before blending.
- Place soup mixture into a blender; process until smooth.
- Or use a hand immersion blender to blend to the consistency you want.
- Stir in salt and pepper.
- Topping Instructions:
- Heat avocado oil in a small saucepan over medium-high heat.
- Add parsnip slices; cook 5 minutes, until lightly browned, turning occasionally.
- Drain on chips on a paper towel.
- Sprinkle parsnip chips and chives over soup.
I always double or triple the garlic in recipes. The bulb of garlic was not overbearing but you can use less if garlic isn’t your thing.
Depending upon how thin or thick you like soup, you can use 6 or 8 cups of veggie broth.