skip to Main Content

Facebook

Parsnip, Potato & Carrot Soup with Parsnip Chips

These wonderful winter root vegetables have slightly sweet flavors that make this hearty soup super tasty. Often overlooked and frequently underappreicated, root vegetables are among the most delicious specimens. They’re versatile, inexpensive, and brimming with healthy vitamins and minerals. The parsnip chips are thinly sliced, fried parsnips that when sprinkled over the soup add an incredibly delightful crunch. It’s pure food joy in a bowl!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Soups & Salads
Servings: 8
Calories: 147kcal

Ingredients

  • 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
  • Toppings:
  • 2-3 tsp avocado oil for frying parsnip and carrot chips
  • ½ cup parsnip cut into 1/8 “slices
  • 1 cup chives chopped

Instructions

  • 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.
  • Enjoy!

Notes

The veggies can be chopped into any size. The smaller they are the less time needed to simmer.
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.

Nutrition

Calories: 147kcal | Carbohydrates: 31g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 633mg | Potassium: 666mg | Fiber: 6g | Sugar: 9g | Vitamin A: 7319IU | Vitamin C: 31mg | Calcium: 61mg | Iron: 1mg
Parsnip Potato Carrot Soup (3)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Toasted Muesli with Coconut, Dark Chocolate and Macadamia Nuts

Since it’s so versatile and easy to transport, Muesli makes the best treat to have at work, take it with you on the road or just enjoy it as a meal with a variety of toppings. Put it in a mason jar, screw on the lid, and take it with you! Oats are very satisfying and this snack can keep you full for hours.
The end result is a lightly sweetened, slightly crunchy muesli. Try it with cold oat milk, or heat it up together with the milk to create a hot cereal. The add ons are endless from coconut yogurt to dried fruit, fresh fruit or seeds. I love the texture, flavors, flexibility and creativity in this delicious muesli!

Roasted Triple Squash with Brussels Sprouts, Pecans and Cauli Crumble

This delish dish is packed with flavor, antioxidants, colorful nutrients and crunch! 3 different squash (Acorn, Butternut and Honey Nut) make this one healthy meal as they are rich sources of vitamins A, C, K, and minerals like magnesium, potassium, manganese, coppper, phosphorus, calcium and iron. The topping, Cauli Crumble, takes just a few minutes to cook and adds a substantial amount of fiber and protein to the meal. This is a simple dish that is great for the holidays or any day of the week!

Spicy Spud Balls

These spicy spud balls are packed full of flavor with fresh herbs, spices, oats and red potatoes. They are incredibly delicious and nutritious with a nice crunchy outside. I’ve made many versions of balls and burgers using beans and grains but never potatoes. So why not try it! I can honestly say they were way better than I’d expected them to be and a big hit with my taste tester. We enjoyed eating them with pasta, salad and just by themselves with sauce.

Back To Top