Parsnip Potato Soup
This creamy parsnip potato soup with sweet carrots, onions, fresh herbs, and garlic is a hearty one-pot dinner for fall.
Servings: 5
Ingredients
- 2 tablespoons butter
- 1 tablespoons olive oil
- 1½ pounds parsnips peeled and chopped
- 2 large russet potatoes peeled and chopped
- 2 large 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 ½ tablespoon dried basil
- salt and freshly ground black pepper to taste
- 1 bay leaf
- 4 cups vegetable broth
- ½ cup 2% milk (you can also use half & half or heavy cream), optional
- ½ teaspoon chili powder or to taste 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.
Nutrition
Calories: 258kcal | Carbohydrates: 43g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 843mg | Potassium: 1005mg | Fiber: 9g | Sugar: 11g | Vitamin A: 4685IU | Vitamin C: 36.3mg | Calcium: 118mg | Iron: 3.7mg
