Healthier You

Carrot-Parsnip-Potato Soup

This delicious recipe was given to me by a dear friend and client, Nina Smyth. This is my favorite soup of all time!


¾ pound sweet potato

½ pound white baking potato

1 pound carrots

¾ pound parsnips (about 4 medium)

5 cups chicken

Extra Virgin Olive Oil

1 large onion - chopped

Salt and pepper to taste

  1. Prick the potatoes with a fork and cook until tender (about 1 hour in a 400 degree oven or 15 minutes in the microwave)
  2. Peel and chop the carrots and parsnips.  Steam-cook the pieces for about 15 minutes or until soft.
  3. Sauté onion in extra virgin olive oil, and put into a blender or food processor.  Return the pan to heat and add a bit of chicken stock – bring to a boil.
  4. Add this liquid to the onion, along with the carrots and parsnips.  Puree to a smooth consistency (the soup may be thinned with more chicken stock if desired).
  5. Halve the potatoes.  Scoop pulp into the blender or food processor.  Puree until smooth.  Scrape into a large soup pot (at least 3 qt.)  Add the remaining stock and salt or pepper if desired.  Grated cheese is also delicious with this recipe (My personal favorite is eating it room temperature with lots of grated cheese!)
Makes about 3 quarts of soup, serving 6-8 people.
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