Parsnip and Potato Soup
This Parsnip and Potato Soup is creamy, slightly sweet, and everything you want in a homemade soup.
Servings : 5 to 6 Servings
Ingredients
- 2 tablespoons butter
- 1 tablespoons olive oil
- 1.5 pounds parsnips , peeled and chopped
- 2 big potatoes , peeled and chopped
- 2 big carrots , cleaned and sliced in 1-inch rounds
- 1 medium yellow onion , chopped
- 3 cloves garlic , minced
- 3 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil , or 1 tablespoon dried basil
- salt and fresh ground pepper, to taste
- 1 bay leaf
- 4 cups low sodium vegetable broth , or enough to just cover the vegetables - you can also use 2 cans (14.5-ounces each) of vegetable broth
- 1/2 cup 2% milk (you can also use half & half or heavy cream) , optional
- 1/4 teaspoon chili powder , optional
Instructions
- Melt the butter in a large heavy pot and pour in the olive oil.
- Add the chopped parsnips, potatoes, carrots, onions, garlic, parsley, basil, salt, pepper, and bay leaf.
- Cook for 15 minutes, stirring occasionally.
- Stir in the vegetable broth.
- Bring to a boil, cover, and simmer over medium-low heat for 20 minutes, or until vegetables are tender.
- Discard bay leaf.
- Remove from heat and use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender, you can use a blender and blend until smooth. This should be done in several batches.
- Return soup to pot and, if using, add milk; add in chili powder and stir to combine.
- Serve warm.
Notes
WW Freestyle SmartPoints: 7
Nutrition
Calories: 258 kcal | Carbohydrates: 43 g | Protein: 5 g | Fat: 8 g | Saturated Fat: 3 g | Cholesterol: 13 mg | Sodium: 843 mg | Potassium: 1005 mg | Fiber: 9 g | Sugar: 11 g | Vitamin A: 4685 IU | Vitamin C: 36.3 mg | Calcium: 118 mg | Iron: 3.7 mg | Net Carbs: 34 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.