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20 March, 2014

Parsnip Soup

Posted in : Freezer Friendly, Make Ahead, Soup on by : Pamela Reynoso

I was cleaning out the vegetable drawer the other day when I came across a bunch of parsnips.  Humm….  When did I buy those?  Well, now that they have been found, what to do with them…..Parsnip Soup. This soup has a nice, fresh, slight sweet  taste and I am sure is low in calories.  Always a plus! What You Need:

1 Tablespoon Butter

1/2 Cup  Onion

4 Stalks of Celery

2 Cloves of Garlic

1 Lb. Parsnips

4 Cups Chicken Stock

1 Tablespoons Salt

What To Do:

Chop up all the vegetables. Heat butter in pot and add onions and celery. Cook for about 5 minutes or until the veggies are translucent. Add garlic and cook for a few minutes more.  Add parsnips and chicken stock and simmer for about 40 minutes or until the parsnips are cooked through. Using a blender or immersion blender puree soup until smooth. Add salt and pepper to taste.

This freezes nicely.