This Parsnip and Potato Soup is creamy, slightly sweet, and everything you want in a homemade soup.
Servings : 5to 6 Servings
Prep Time 10 minutesmins
Cook Time 35 minutesmins
Total Time 45 minutesmins
Ingredients
2tablespoonsbutter
1tablespoonsolive oil
1.5 poundsparsnips, peeled and chopped
2bigpotatoes, peeled and chopped
2bigcarrots, cleaned and sliced in 1-inch rounds
1mediumyellow onion, chopped
3clovesgarlic, minced
3tablespoonschopped fresh parsley
2tablespoonschopped fresh basil, or 1 tablespoon dried basil
salt and fresh ground pepper, to taste
1bay leaf
4cupslow sodium vegetable broth, or enough to just cover the vegetables - you can also use 2 cans (14.5-ounces each) of vegetable broth
1/2cup2% milk (you can also use half & half or heavy cream), optional
1/4teaspoonchili 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.
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.