Parsnip Soup

23 Feb

Last week I had a soup fail. That’s right. Sometimes I fail at soup (also, I make soup on my off weeks – clearly I don’t have this ‘sick of soup’ issue that Mary does). It wasn’t actually that bad, just didn’t quite taste how I wanted. I’d roasted some carrots and potatoes and added in other veggies and then accidentally forgot it was simmering, so burned a little off the bottom (which I, at the time, felt maybe deepened the flavor?) and yeah. Overall it was kind of meh…. just watery and not that exciting. And you know why?

Because I didn’t have parsnips. Parsnips would have made everything better. You know how I know? Because I essentially made the same soup this week except with parsnips and it’s delicious. Zizi, as you can see, likes it too. And it’s almost vegan. Except for that stick of butter I couldn’t resist.

Speaking of vegan, keep your ears perked for next week… Mary is going to have some news for all you veg fans. Check it out here!

Parsnip Soup

  • Chop up 3-4 potatoes (I used white) and boil in a small pot off to the side
  • Saute 4-6 cloves of garlic in olive oil with a few generous shakes ‘italian seasoning’ (aka, basil, rosemary and oregano… I think). When opaque, add in one chopped yellow onion
  • When onion is translucent, add in one point chopped parsnips and one pound chopped carrots and a stick of butter (delicious)
  • Peel, chop and add in one small butternut squash (it was reeeeally little, so maybe half of a regular?)
  • When veggies are mostly soft add 1-2 heads of chopped Swiss chard, salt and pepper
  • Add in potatoes with their water when they are most of the way cooked
  • Simmer for about 10 minutes and blend, adding more water if necessary



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