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Parsnip Potato Soup

  • 30minutes

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Source: spoonful.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, D, E
MineralsNatrium, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable or olive oil

  2. 1/2 cup chopped onions

  3. 6 cups chicken stock or 6 cups water and a bouillon cube

  4. 1 small potato, peeled and cubed

  5. 3 medium parsnips, peeled and cubed

  6. 2 stalks of celery

  7. 1/4 cup of cilantro (no need to chop)

  8. 2 cloves of garlic

  9. 1 cup of milk

  10. 1 tablespoon of butter

  11. 3/4 cup cooked chicken breast

  12. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat oil in a soup pot and add onions. Cook until translucent.

  2. Add chicken stock, potatoes, parsnips, celery, cilantro and garlic. Bring to a boil, cover, and simmer over medium-low heat for 20 minutes, or until vegetables are tender.

  3. Remove from stove and, using a blender, blend the soup with the milk, chicken and butter until creamy. Make sure to leave some of the liquid out to determine if all of it will be needed for the right consistency. If it is too thick, add water and milk until the preferred consistency is achieved.

  4. Add salt and pepper, if needed. Serve warm with popcorn, small crackers or shredded cheese for the kids. Mom and dad can add chopped cilantro and a few drops of white truffle oil!

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