The best part about the weather turning gross, is hot soups! You can easily make this in a crock pot all day, or it doesn’t even take long to make when you get home from work. Here’s what you will need:
- 1 TB. olive oil
- 1 medium yellow onion, chopped
- 3 large parsnips, peeled and thinly sliced
- 2 carrots, thinly sliced
- 1 medium russet potato, peeled and diced
- 1 celery rib, thinly sliced
- 1 garlic clove, minced
- 1/4 cup white wine
- 5 cups chicken stock (or vegetable stock)
- 1 1/2 tsp. fresh thyme, or 1 tsp. dried
- salt and pepper to taste
- Heat the olive oil in a large pot over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the parsnips, carrots, potato and celery. Cover and cook until the veggies are soft, bout 10 minutes. Stir in the garlic, wine and stock. Bring mixture to a boil, then reduce heat to low. Add the thyme, season with salt and pepper to taste, and simmer for 20-30 minutes.
- I have a blender stick, so you could use that to puree the soup, otherwise, in batches, carefully transfer the mixture to a blender or food processor and process until smooth. Serves 4-6.
- If you make it in a crock pot, throw all the ingredients in, and cook it on low all day. I just puree it when I get home!
4 responses so far ↓
1 Fitness Surfer // Nov 12, 2008 at 9:59 pm
I could totally use a blender stick. I use my blender and have to use a hand low as a plug, or wait for it to completely cool before blending (or it may explode….personal experience). I’ll definitely try this recipe. Soups are my favorite, especially now that things are cooling down. I just made a big batch of my Lintel soup. Feel free to try my Lintel Soup.
http://fitnesssurfer.com/the-journey/physical/healthy-eating-lintel-soup
Thanks for the recipe.
2 Jennifer // Nov 12, 2008 at 11:06 pm
I love soup too, I will definitely check your recipe out. I looked on-line at Target.com and you can get a blender stick for $24.99. Ask for it for Christmas. I know what you mean about the exploding hot soup, that is not fun! I also use my blender stick to puree pasta sauces too (I don’t like chunks!)
3 Christina // Nov 13, 2008 at 4:12 am
I already decided I’m adding an emulsion blender to my Christmas list! Great gadget.
I always forget about parsnips unless a recipe specifically calls for them.
4 Jennifer // Nov 13, 2008 at 3:41 pm
I know, I never made a recipe with parsnips until this year!
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