Carrot-Parsnip Soup with Parsnip Chips - 3 Guiding Stars
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Creamy-smooth vegetable soups are the heart of cold weather eating. Parsnips fried to crispiness provide contrasting texture for a satisfying meal.


  • 2 Tbsp. olive oil, divided
  • 2½ cups chopped yellow onion
  • 3 cups coarsely chopped parsnip (about 1 lb.)
  • 3 cups water
  • 2½ cups coarsely chopped carrot (about 1 lb.)
  • 2 (14 oz.) cans fat-free, low sodium vegetable broth
  • ¼ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • ½ cup (⅛" thick) sliced parsnip
  • 1 Tbsp. chopped fresh chives


  1. Heat 1 teaspoon oil in a Dutch oven over medium heat.
  2. Add the onion, and cook until tender, stirring occasionally (10 minutes).
  3. Add chopped parsnip, water, carrot, and broth; bring to a boil. Reduce heat, and simmer until vegetables are tender (50 minutes). Remove from heat; let stand (5 minutes).
  4. 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.
  5. Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat.
  6. Add parsnip slices; cook until lightly browned, turning occasionally (5 minutes). Drain on paper towels. Sprinkle parsnip chips and chives over soup.
Nutritional analysis per serving: Calories 155; Total Fat 5g (6% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 220mg (10% DV); Total Carbohydrate 27g (10% DV); Dietary Fiber 7g (25% DV); Total Sugars 10g; Includes 0g Added Sugars (0% DV); Protein 2g; Vitamin D 0% DV; Calcium 6% DV; Iron 6% DV; Potassium 10% DV; Vitamin A 50% DV; Manganese 25% DV; Vitamin C 25% DV.
Recipe by Guiding Stars at
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