Parsnip Soup
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Ingredients
- 1 tablespoon vegetable oil
- 2 cups onion (chopped)
- 1/2 cup celery (chopped)
- 3 cloves cloves garlic (chopped or 3/4 teaspoon garlic powder)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups parsnips (chopped, about 1 pound)
- 1 cup potato (peeled and cubed)
- 4 cups low-sodium vegetable broth
- 1 cup water
- 1 tablespoon margarine (unsalted, or butter)
Instructions
- Wash hands with soap and water.
- Heat the oil in a large saucepan over medium heat. Add the onion and celery and cook until soft, about 5 minutes.
- Add the garlic, salt, and pepper; cook for1 minute.
- Stir in the parsnips, potato, broth, and water. Bring to a boil, then reduce heat to simmer for 20 minutes or until the parsnips and potatoes are soft.
- Stir in the margarine or butter and let the soup sit uncovered for 5 minutes.
- Purée the soup in batches in a blender, using the manufacturer's directions for puréeing hot liquids.
- Heat the soup before serving, stirring in water if it seems too thick.
Nutrition
| Calories | 138 |
|---|---|
| Protein | 2 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 259 mg |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Food Hero Oregon State University Cooperative Extension Service