Parsnip Soup

Name: Parsnip Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 large onion, chopped; 1 large carrot, chopped; 1 tablespoon butter; 1 pound parsnips, peeled and chopped; 2 cans (14-1/2 ounces each) reduced-sodium chicken broth; 1 teaspoon curry powder; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 cup fat-free milk

Total Time Prep: 15 min. Cook: 35 min.

Yield 6 servings

Test Kitchen Approved

This curried parsnip soup recipe is smooth and richly aromatic, a perfect antidote to cold weather. It comes together quickly, with curry powder providing a savory counterpoint to the sweet flavor of the parsnips and other vegetables.

Ingredients

1 large onion, chopped
1 large carrot, chopped
1 tablespoon butter
1 pound parsnips, peeled and chopped
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup fat-free milk

Directions

In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender.
Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through.

Nutrition Facts

1 cup: 113 calories, 2g fat (1g saturated fat), 6mg cholesterol, 513mg sodium, 20g carbohydrate (9g sugars, 5g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

“My mum used to make this recipe at home in England, where parsnips are more widely used than here. It’s very aromatic and has a nice bite from the curry and pepper.” Julie Mathieson – Bristol, Tennessee

Recipe Creator