Carrot-Parsnip Soup with Parsnip Chips

Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Stir in more water or broth if you prefer a thinner consistency.

Yield: 6 servings (serving size: 1 1/3 cups soup, about 2 teaspoons parsnip chips, and 1/2 teaspoon chives)

Ingredients

• 2  tablespoons  olive oil, divided
• 2 1/2  cups  chopped yellow onion
• 3  cups  coarsely chopped parsnip (about 1 pound)
• 3  cups  water
• 2 1/2  cups  coarsely chopped carrot (about 1 pound)
• 2  (14-ounce) cans fat-free, less-sodium chicken broth
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1/2  cup  (1/8-inch-thick) slices parsnip
• 1  tablespoon  chopped fresh chives

Preparation

Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot, and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes.

Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.

Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.

Nutritional Information

Calories:

159 (28% from fat)

Fat:

4.9g (sat 0.7g,mono 3.4g,poly 0.6g)

Protein:

3.7g

Carbohydrate:

26.4g

Fiber:

6.4g

Cholesterol:

0.0mg

Iron:

0.8mg

Sodium:

388mg

Calcium:

61mg