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Potato Parsnip Soup

What you need: 

1 medium onion, chopped
2 parsnips peeled and chopped (about 2 cups)
2 potatoes, chopped (I leave the peel on, but you can peel 'em)
3 stalks celery, chopped up, leaves and all
1 tablespoon olive or vegetable oil
2 teaspoon dill weed
2 teaspoon ground fennel seed
lots of black pepper
4 cups water (or veggie stock), or 2 cups water and 2 cups soymilk
salt, to taste

What you do: 

Saute onion in oil until translucent. Add chopped veggies and dill and fennel. Saute another 10 minutes. Add water or stock. If using soymilk, do not add until end. Simmer for about 30 minutes, or until veggies are all tender.
Puree, adding soymilk if using it. Taste to season. Really good with some rye croutons. You could throw carrots in if you like, as well.

Preparation Time: 
15 minutes prep, 40 minutes
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

. We used the half milk half water ratio and would go all milk next time. The broth was just divine!! Oh we did leave out the fennel, for we did not have it and still it was good.

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It is suppose to be pureed, not left chunky! I gather, because you said you like the broth.?

 

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Made this tonight. Very good and easy peasy. Added fresh carrots and oyster mushrooms to the mix, and fresh kale towards the end, along with using a bit of garlic and turmeric with the salt, pepper, and dill.  Didn't have any fennel. Used veggie broth with a bit of water and some almond milk at the end. Loved it. Hearty and fillilng on a cold winter night. :)

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Made this last night. I have never had parsnips, so this was an expermint for us. It was not bad, but it showed me that I am not a big fan of parsnips. I would double the potaotes next time. And the broth was great. We used the half milk half water ratio and would go all milk next time. The broth was just divine!! Oh we did leave out the fennel, for we did not have it and still it was good.

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