The Recipe
Carrot-Parsnip Soup With Parsnip Chips
COOK TIME : an hourPREP TIME : 10 minutes
From Food.com
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Ingredients
DESCRIPTION
From “Cooking Light Way to Cook Vegetarian’’: Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Stir in more water or broth if you prefer a thinner consistency.
INGREDIENTS
- 2 tablespoons olive oil, divided
- 2 1/2 cups yellow onions, chopped
- 3 cups about 1 pound parsnips, coarsely chopped
- 3 cups water
- 2 1/2 cups about 1 pound carrots, coarsely chopped
- 2 (14 ounce) cans sodium-free vegetable broth
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup parsnip, cut into 1/8 inch slices
- 1 tablespoon fresh chives, chopped
DIRECTIONS
NUTRITION
| Calories | 145 | 7% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 25 | 9% | |
| Fat | 5 | 6% | |
| Protein | 2 | 4% |
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