Carrot Parsnip Soup with “Snips”
Prep 15 mins Cook 37 mins Eat 52 mins
This creamy and smooth vegan Carrot Parsnip Soup with Parsnip Baked “Snips” with only five ingredients can be made in a flash. You will be surprised with how delicious this simply made soup can be. Parsnips add tons of flavor to the carrots in this soup and the baked “snips” will become your favorite garnish for this and other dishes.
Thin slice the narrow end of the parsnip for the “Snips”.
As you prep the parsnips for the soup, slice the narrow ends of the parsnip for your “snips”. Chop the remainder of the parsnips and carrots so they are a small similar size for even cooking. They will get pureed later, so don’t need to be pretty. Make lots of snips, because you are going to love them. Melissa’s Produce provided the parsnips for testing this recipe and you can find them in any supermarket.
Measure equal amounts of carrot and parsnip pieces for the soup.
Measure equal amounts of parsnips and carrots for the soup, about 3 cups of each.
Few ingredients allows you to make the Carrot Parsnip Soup in a flash.
After cooking the chopped onion on medium-low heat, add the carrots, parsnips and broth and bring to a boil.
Simmer about 30 minutes until vegetables are tender.
Then cover and simmer until vegetables are tender, about 30 minutes.
My Kitchen Aid Diamond Blender does a good job pureeing the soup.
In batches, ladle soup mixture into a blender and blend until smooth. Keep hand on top of blender lid to prevent it from blowing off from the steam. Remove carefully to let steam escape.
Pour pureed soup into another pot and season before serving.
Pour pureed carrot mixture into another pot and repeat. Taste and stir in salt and pepper. If you are using canned stock, you may not need salt. With fresh stock, you will need more. Do not leave the salt out, as it enhances the flavors without tasting salty.
Parsnip Snips are a beautiful garnish for your Carrot Parsnip Soup.
Make the Parsnip “Snips”.
While soup is cooking, make the “Snips”. You can cook the “snips” in a frying pan with olive oil, as pictured, but I found it easier to bake them + you will use less oil. Place the parsnip slices on a baking sheet and coat them with olive oil, salt and pepper. Place in a 375° oven for about 5-10 minutes or until they are golden brown. Cool them on a paper towel lined plate.
Carrot Parsnip Soup with “Snips”
The result is a delicious and healthy Carrot Parsnip Soup full of flavor and garnished with delicious crunchy “snips”. Serve it with a salad, some crusty bread and make it tonight!
Carrot Parsnip Soup with "Snips" Recipe
Ingredients
- 1 cup+ narrow parsnip ends thinly sliced
- 3 cups parsnips peeled and chopped
- 3 cups carrots peeled and chopped
- 2 Tablespoons olive oil divided
- 1 large onion chopped
- 7 cups vegetable broth
- 1/4 teaspoon salt and pepper to taste
- 1 Tablespoon thin sliced fresh chives or green onion
Instructions
- Peel parsnips and carrots. Thinly slice the narrow parsnip ends for your Parsnip “Snips”. Set aside. Chop the remaining parsnips and carrots into small similar size chunks so they will cook evenly.
- Heat 1 tablespoon olive oil in soup pot over medium low heat. Add onion, cover and cook until tender, about 7 minutes. Add the chopped carrots and parsnips along with the broth. Bring to a boil. Reduce heat to low, cover and simmer for about 30 minutes or until vegetables are tender. Remove from heat.
- In batches, ladle soup mixture into a blender and blend until smooth. Keep hand on top of blender lid to prevent it from blowing off from the steam. Remove carefully to let steam escape. Pour pureed carrot mixture into another pot and repeat. Taste and stir in salt and pepper. If you are using canned stock, you may not need salt. With fresh stock, you will need more.
- While soup is cooking, make the “Snips”. Place the parsnip slices on a baking sheet and coat them with olive oil, salt and pepper. Place in a 375° oven for about 5-10 minutes or until they are golden brown. Cool them on a paper towel lined plate.
- To serve, ladle the soup into bowls and garnish with the “Snips” and sliced fresh chives or green onions.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Carrot Parsnip Soup with “Snips”
1 cup+ narrow parsnip ends, thinly sliced
3 cups parsnips,peeled and chopped
3 cups carrots, peeled and chopped
2 Tablespoons olive oil, divided
1 large onion, chopped
7 cups vegetable broth
1/4 teaspoon salt and pepper to taste
1 Tablespoon thin sliced fresh chives or green onion
1. Peel parsnips and carrots. Thinly slice the narrow parsnip ends for your Parsnip “Snips”. Set aside. Chop the remaining parsnips and carrots into small similar size chunks so they will cook evenly.
2. Heat 1 tablespoon olive oil in soup pot over medium low heat. Add onion, cover and cook until tender, about 7 minutes. Add the chopped carrots and parsnips along with the broth. Bring to a boil. Reduce heat to low, cover and simmer for about 30 minutes or until vegetables are tender. Remove from heat.
3. In batches, ladle soup mixture into a blender and blend until smooth. Keep hand on top of blender lid to prevent it from blowing off from the steam. Remove carefully to let steam escape. Pour pureed carrot mixture into another pot and repeat. Taste and stir in salt and pepper. If you are using canned stock, you may not need salt. With fresh stock, you will need more. Do not leave the salt out, as it enhances the flavors without tasting salty.
4. While soup is cooking, make the “Snips”. Place the parsnip slices on a baking sheet and coat them with olive oil, salt and pepper. Place in a 375° oven for about 5-10 minutes or until they are golden brown. Cool them on a paper towel lined plate.
5. To serve, ladle the soup into bowls and garnish with the “Snips” and sliced fresh chives or green onions.
Servings: 6 – 330 calories per serving
What a clever use of those narrow parts of the parsnips!
This is my kind of soup. I could eat soups like this all year long. And those snips are brilliant! And I’m sure they taste magical with the creamy texture of the soup! Your site looks great! 🙂
I love the bright color of this soup and those “snips” are crazy delicious and good for you!