Parsnip-Carrot Soup

This comforting Parsnip-Carrot Soup is a delightful blend of earthy and sweet flavors. The natural sweetness of the carrots pairs beautifully with the nutty depth of the parsnips, creating a rich, velvety texture without any heavy cream. It is an ideal dish for chilly evenings, offering warmth and simplicity. Perfect for a quick weeknight dinner or a light lunch, this soup comes together with minimal effort. The aromatic garlic and onion base enhances the vegetable notes, while fresh herbs add a bright finish. It is a versatile recipe that can be enjoyed plain or garnished with a dollop of yogurt or a swirl of olive oil.

Cooking Method: Boiling, Stewing

Cuisine: Mediterranean

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 73.1

Dietary: Gluten-free

Description

This comforting Parsnip-Carrot Soup is a delightful blend of earthy and sweet flavors. The natural sweetness of the carrots pairs beautifully with the nutty depth of the parsnips, creating a rich, velvety texture without any heavy cream. It is an ideal dish for chilly evenings, offering warmth and simplicity. Perfect for a quick weeknight dinner or a light lunch, this soup comes together with minimal effort. The aromatic garlic and onion base enhances the vegetable notes, while fresh herbs add a bright finish. It is a versatile recipe that can be enjoyed plain or garnished with a dollop of yogurt or a swirl of olive oil.

Ingredients

2 teaspoon Olive oil
2 teaspoon Garlic -- chopped
1 cup Onions -- chopped
1/2 pound Carrots (about 4

Directions

1
Heat olive oil in a medium pot over medium heat.
2
Add chopped garlic and onions, cooking until softened, about 5 minutes.
3
Add sliced carrots and parsnips to the pot.
4
Pour in chicken stock, bringing the mixture to a boil.
5
Reduce heat and simmer for 40 minutes until vegetables are tender.
6
Remove pot from heat and puree with a hand blender or transfer to a food processor until smooth.
7
Stir in half and half, fresh parsley, and chives.
8
Ladle soup into bowls and garnish with bacon bits if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 73.1kcal

% Daily Value *
Total Fat 2.7g5%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 42.0mg2%
Total Carbohydrate 12.1g5%
Dietary Fiber 2.7g11%
Sugars 5.2g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Substitutions: For a vegan version, substitute chicken stock with vegetable broth and half and half with coconut milk or oat cream.

Tip: Ensure vegetables are sliced uniformly for even cooking. You can add a pinch of nutmeg or thyme for extra flavor depth.

Safety: Be careful when blending hot liquids. Let the soup cool slightly before blending in batches.

Keywords: parsnip, carrot, soup, vegan, vegetarian, healthy, winter, comfort food, pureed, vegetable, easy, dinner, lunch, garlic, onion, simple

Read it online: https://www.chefs-mate.com/recipe/parsnip-carrot-soup/