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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is an easy fall soup that can be thrown together fairly quickly. Ingredients:
2 tablespoons olive oil |
2 1/2 cups yellow onion, chopped |
3 cups parsnip, coarsely chopped (about 1 pound) |
3 cups water |
2 1/2 cups carrot, coarsely chopped (about 1 pound) |
two (14 ounce) cans fat-free, less-sodium chicken broth or vegetable broth |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Heat olive oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot, and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes.
2. Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
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