Carrot and Parsnip Soup
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This can be a harvest in itself! If you let this simmer on the stove all day, by dinnertime they'll be drooling just from the aroma. Better keep a close eye on the pot, though, 'cause otherwise there may not be any soup left for supper!
What You'll Need
- 3 1/2 cups chicken broth
- 5 medium carrots, peeled and cut into 1-inch chunks
- 1 large parsnip, peeled and cut into 1-inch chunks
- 1 medium potato, peeled and cut into 1-inch chunks
- 1 medium onion, diced
- 2 1/2 cups milk
- 1/4 teaspoon dried dill (see Note)
- 1/4 teaspoon black pepper
What to Do
- In a soup pot, bring the chicken broth, carrots, parsnip, potato, and onion to a boil over medium-high heat.
- Reduce the heat to medium and simmer for 20 minutes, or until the vegetables are tender.
- Remove from the heat and mash.
- Add the milk, dill, and pepper; mix well and cook over medium-low heat for 6 to 8 minutes, or until heated through.
If I've got some fresh dill, I like to chop about 1 tablespoon of it for the soup (instead of the dried dill) and sprinkle some more over each serving.
Nutritional InformationShow More
Servings Per Recipe: 4
- Calories 184
- Calories from Fat 34
- Total Fat 3.8g 6 %
- Saturated Fat 2.0g 10 %
- Trans Fat 0.1g 0 %
- Protein 8.1g 16 %
- Cholesterol 12mg 4 %
- Sodium 862mg 36 %
- Total Carbohydrates 31g 10 %
- Dietary Fiber 5.2g 21 %
- Sugars 14g 0 %
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