a few weeks ago, i shared a soup that featured parsnips. before making the soup, i had never purchased (and maybe never even eaten?) parsnips. but ever since making that soup, i’ve been hooked on them. parsnips are kinda creamy, taste like slightly-earthier carrots, and are my new favorite winter veg.
so, in addition to adding them to our old favorite roasted vegetable dish, i was on the lookout for a new parsnip recipe.
and i found this one in this month’s vegetarian times! it’s a super delicious, hearty-but-not-heavy soup. it’s absolutely perfect for these chilly winter evenings. we made some quick biscuits to eat alongside the soup, too. yum!
one year ago: quick chili
two years ago: lemon bars
three years ago: applesauce oatmeal muffins
parsnip and carrot soup
yields 6 servings
adapted from vegetarian times, january/february 2012
- 1/4c olive oil
- 4 parsnips, peeled and diced
- 5 carrots, peeled and diced
- 1 large onion, diced
- 6c vegetable broth, divided
- 3/4c packed sun-dried tomatoes (not in oil), chopped and divided
- 2¼t fresh oregano
- 1t dried basil
- salt and pepper to taste
- 3t balsamic vinegar to garnish
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- heat the olive oil in a large pot over medium-high heat
- add the diced parsnips, carrots, and onion, sautéing for 5 minutes while stirring frequently
- add 3/4c of the broth and allow to simmer for 10 minutes, or until the broth has completely evaporated
- add the rest of the broth (5¼c), 1/2c of the sun-dried tomatoes, oregano, and basil
- cover the soup and bring to a boil, then remove from the heat
- use a skimmer to take about 2c of the vegetables out of the soup
- use a hand blender or normal blender to puree the rest of the soup, then add the reserved vegetables back into the pureed soup
- add the last 1/4c sun-dried tomatoes and season with salt and pepper to taste
- serve the soup in bowls with a drizzle of the balsamic vinegar over the top and enjoy!