Parsnip, Potato & Carrot Soup with Parsnip Chips
The winter root veggies with slightly sweet flavors make this hearty soup super tasty! The parsnip chips add an incredibly delightful crunch.
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Cooking tools:
- Immersion blender
- Blender
- Dutch oven
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Spoon
- Paper towel
Ingredients
- 1 tsp EVOO
- 2 ½ cups onion (chopped (I like to use Vidalia onions))
- 3 cups parsnip (chopped)
- 2 potatoes (chopped (I used Yukon Gold spuds))
- 2 ½ cups carrot (chopped)
- 1 bulb of garlic (minced (yes, it's a lot of garlic but it's so good!))
- 1 TB thyme (or any herb you like)
- 6-8 cups veggie broth (depending on your preference for thick soup)
- ¼ tsp sea salt
- ¼ tsp black pepper (freshly ground)
- 2-3 tsp avocado oil (for frying parsnip and carrot chips)
- ½ cup parsnip (cut into 1/8 “slices)
- 1 cup chives (chopped)
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