Carrot-Parsnip Soup With Parsnip Chips | Recipe Cart
Experience the flavors of carrot-parsnip soup with crispy parsnip chips. Perfect for a cozy meal, made dairy-free and packed with natural goodness. Enjoy!
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Blender
- Mixing bowl
- Saucepan
- Spoon
- Measuring spoon
- Paper towel
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 vegetable broth
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup parsnip, cut into 1/8 inch slices
- 1 tablespoon chopped fresh chives
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