Parsnip and Potato Soup

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon 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 chilli powder, optional

Instructions

  1. Melt the butter in a large heavy pot and pour in the olive oil.
  2. Add the chopped parsnips, potatoes, carrots, onions, garlic, parsley, basil, salt, pepper, and bay leaf.
  3. Cook for 15 minutes, stirring occasionally.
  4. Stir in the vegetable broth.
  5. Bring to a boil, cover, and simmer over medium-low heat for 20 minutes, or until vegetables are tender.
  6. Discard bay leaf.
  7. 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.
  8. Return soup to the pot and, if using, add milk; add in chilli powder and stir to combine.
  9. Serve warm.

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