stdClass Object
(
[ip] => 3.236.70.233
[server] => HTTP_X_FORWARDED_FOR
[country] => US
[continent] => NA
[message] => HTTP_CLIENT_IP: [] / HTTP_X_FORWARDED_FOR: 3.236.70.233 / HTTP_X_FORWARDED: [] / HTTP_FORWARDED: [] / REMOTE_ADDR: 172.31.13.223 / I grabbed your IP address from [HTTP_X_FORWARDED_FOR] and I think it is 3.236.70.233
)
Winter root vegetables come together in this soup to create a thick and creamy base with a delightful sweet taste. Parsnip chips sprinkled on top are a welcome crunch to this Fall dish.
Tip: Stir in more water or broth for a thinner consistency.
Step-by-step instruction without your screen going to sleep
2 tablespoons
olive oil, divided
2 1/2 cups
yellow onion, chopped
3 cups
parsnip, peeled, chopped in 1-inch pieces
720ml
water
2 1/2 cups
carrot, peeled, chopped in 1-inch pieces
2 cans
vegetable broth
1/4 teaspoon
salt
1/4 teaspoon
ground black pepper
1/2 cup
parsnip, cut into ⅛-inch slices
2 tablespoons
olive oil, divided
2 1/2 cups
yellow onion, chopped
3 cups
parsnip, peeled, chopped in 1-inch pieces
3 cups
water
2 1/2 cups
carrot, peeled, chopped in 1-inch pieces
2 cans (14 ounces each)
vegetable broth
1/4 teaspoon
salt
1/4 teaspoon
ground black pepper
1/2 cup
parsnip, cut into ⅛-inch slices
Utensils
Large Pot
Step 1
Place a large pot over medium heat with 1 tablespoon olive oil. Add the onions and cook stirring occasionally until tender, about 10 minutes.
Step 2
Add chopped parsnip, water, carrot, and broth. Bring mixture to a boil. Then reduce heat and simmer until vegetables are tender, about 50 minutes. Remove pot from heat and let stand for 5 minutes.
Step 3
Assemble the immersion blender attachment on the power base. Submerge the blender head in the pot.
Step 4
Press and hold the power button to blend for about 2 minutes or until desired consistency is achieved. Use an up-and-down motion while blending. Make sure to tilt the blade away from your body and stop any time the vents of the blender head are no longer submerged.
Step 5
When blending is complete, remove immersion blender from the pot and stir in salt and pepper.
Step 6
Place a small saucepan over medium-high heat with 1 tablespoon oil. Add sliced parsnip and cook for 5 minutes or until lightly browned. Then transfer to a paper towel lined plate. Drain on paper towels.
Place a large pot over medium heat with 1 tablespoon olive oil. Add the onions and cook stirring occasionally until tender, about 10 minutes.
2 tablespoons
olive oil, divided
2 1/2 cups
yellow onion, chopped
3 cups
parsnip, peeled, chopped in 1-inch pieces
720ml
water
2 1/2 cups
carrot, peeled, chopped in 1-inch pieces
2 cans
vegetable broth
1/4 teaspoon
salt
1/4 teaspoon
ground black pepper
1/2 cup
parsnip, cut into ⅛-inch slices
2 tablespoons
olive oil, divided
2 1/2 cups
yellow onion, chopped
3 cups
parsnip, peeled, chopped in 1-inch pieces
3 cups
water
2 1/2 cups
carrot, peeled, chopped in 1-inch pieces
2 cans (14 ounces each)
vegetable broth
1/4 teaspoon
salt
1/4 teaspoon
ground black pepper
1/2 cup
parsnip, cut into ⅛-inch slices
Step 2 of 7
Add chopped parsnip, water, carrot, and broth. Bring mixture to a boil. Then reduce heat and simmer until vegetables are tender, about 50 minutes. Remove pot from heat and let stand for 5 minutes.
2 tablespoons
olive oil, divided
2 1/2 cups
yellow onion, chopped
3 cups
parsnip, peeled, chopped in 1-inch pieces
720ml
water
2 1/2 cups
carrot, peeled, chopped in 1-inch pieces
2 cans
vegetable broth
1/4 teaspoon
salt
1/4 teaspoon
ground black pepper
1/2 cup
parsnip, cut into ⅛-inch slices
2 tablespoons
olive oil, divided
2 1/2 cups
yellow onion, chopped
3 cups
parsnip, peeled, chopped in 1-inch pieces
3 cups
water
2 1/2 cups
carrot, peeled, chopped in 1-inch pieces
2 cans (14 ounces each)
vegetable broth
1/4 teaspoon
salt
1/4 teaspoon
ground black pepper
1/2 cup
parsnip, cut into ⅛-inch slices
Step 3 of 7
Assemble the immersion blender attachment on the power base. Submerge the blender head in the pot.
2 tablespoons
olive oil, divided
2 1/2 cups
yellow onion, chopped
3 cups
parsnip, peeled, chopped in 1-inch pieces
720ml
water
2 1/2 cups
carrot, peeled, chopped in 1-inch pieces
2 cans
vegetable broth
1/4 teaspoon
salt
1/4 teaspoon
ground black pepper
1/2 cup
parsnip, cut into ⅛-inch slices
2 tablespoons
olive oil, divided
2 1/2 cups
yellow onion, chopped
3 cups
parsnip, peeled, chopped in 1-inch pieces
3 cups
water
2 1/2 cups
carrot, peeled, chopped in 1-inch pieces
2 cans (14 ounces each)
vegetable broth
1/4 teaspoon
salt
1/4 teaspoon
ground black pepper
1/2 cup
parsnip, cut into ⅛-inch slices
Step 4 of 7
Press and hold the power button to blend for about 2 minutes or until desired consistency is achieved. Use an up-and-down motion while blending. Make sure to tilt the blade away from your body and stop any time the vents of the blender head are no longer submerged.
2 tablespoons
olive oil, divided
2 1/2 cups
yellow onion, chopped
3 cups
parsnip, peeled, chopped in 1-inch pieces
720ml
water
2 1/2 cups
carrot, peeled, chopped in 1-inch pieces
2 cans
vegetable broth
1/4 teaspoon
salt
1/4 teaspoon
ground black pepper
1/2 cup
parsnip, cut into ⅛-inch slices
2 tablespoons
olive oil, divided
2 1/2 cups
yellow onion, chopped
3 cups
parsnip, peeled, chopped in 1-inch pieces
3 cups
water
2 1/2 cups
carrot, peeled, chopped in 1-inch pieces
2 cans (14 ounces each)
vegetable broth
1/4 teaspoon
salt
1/4 teaspoon
ground black pepper
1/2 cup
parsnip, cut into ⅛-inch slices
Step 5 of 7
When blending is complete, remove immersion blender from the pot and stir in salt and pepper.
2 tablespoons
olive oil, divided
2 1/2 cups
yellow onion, chopped
3 cups
parsnip, peeled, chopped in 1-inch pieces
720ml
water
2 1/2 cups
carrot, peeled, chopped in 1-inch pieces
2 cans
vegetable broth
1/4 teaspoon
salt
1/4 teaspoon
ground black pepper
1/2 cup
parsnip, cut into ⅛-inch slices
2 tablespoons
olive oil, divided
2 1/2 cups
yellow onion, chopped
3 cups
parsnip, peeled, chopped in 1-inch pieces
3 cups
water
2 1/2 cups
carrot, peeled, chopped in 1-inch pieces
2 cans (14 ounces each)
vegetable broth
1/4 teaspoon
salt
1/4 teaspoon
ground black pepper
1/2 cup
parsnip, cut into ⅛-inch slices
Step 6 of 7
Place a small saucepan over medium-high heat with 1 tablespoon oil. Add sliced parsnip and cook for 5 minutes or until lightly browned. Then transfer to a paper towel lined plate. Drain on paper towels.
2 tablespoons
olive oil, divided
2 1/2 cups
yellow onion, chopped
3 cups
parsnip, peeled, chopped in 1-inch pieces
720ml
water
2 1/2 cups
carrot, peeled, chopped in 1-inch pieces
2 cans
vegetable broth
1/4 teaspoon
salt
1/4 teaspoon
ground black pepper
1/2 cup
parsnip, cut into ⅛-inch slices
2 tablespoons
olive oil, divided
2 1/2 cups
yellow onion, chopped
3 cups
parsnip, peeled, chopped in 1-inch pieces
3 cups
water
2 1/2 cups
carrot, peeled, chopped in 1-inch pieces
2 cans (14 ounces each)
vegetable broth
1/4 teaspoon
salt
1/4 teaspoon
ground black pepper
1/2 cup
parsnip, cut into ⅛-inch slices
Step 7 of 7
Ladle soup into bowls and top with parsnip chips.
2 tablespoons
olive oil, divided
2 1/2 cups
yellow onion, chopped
3 cups
parsnip, peeled, chopped in 1-inch pieces
720ml
water
2 1/2 cups
carrot, peeled, chopped in 1-inch pieces
2 cans
vegetable broth
1/4 teaspoon
salt
1/4 teaspoon
ground black pepper
1/2 cup
parsnip, cut into ⅛-inch slices
2 tablespoons
olive oil, divided
2 1/2 cups
yellow onion, chopped
3 cups
parsnip, peeled, chopped in 1-inch pieces
3 cups
water
2 1/2 cups
carrot, peeled, chopped in 1-inch pieces
