Potato, Carrot and Parsnip Soup
Ingredients
A note about gluten: To make this recipe gluten-free, use a gluten-free broth or stock.
4 tbsp.
Kowalski's Extra Virgin Olive Oil, divided
1 cup
diced onions
8 oz.
sliced mushrooms
4
carrots, peeled, sliced into 1/8" slices on the diagonal
4
parsnips, peeled, sliced into ⅛" slices on the diagonal
4 cups
low-sodium chicken broth
1 ¼ cups
skim milk
3
large red potatoes, cut into ½" dice
¼ cup
dry sherry (optional)
- kosher salt and coarse ground black pepper, to taste
¼ cup
chopped fresh Italian parsley, divided
1 tsp.
chopped fresh thyme
Directions
- In a large pot, heat 3 tbsp. oil over medium-high heat. Add onions and mushrooms; sauté until golden (about 15 min.).
- Add carrots and parsnips; cook for 10 min.
- Add broth, milk and potatoes; cover and simmer until potatoes are tender, stirring occasionally (about 30 min.).
- Purée ½ of the soup in a food processor; return to the pot with remaining soup.
- Stir in sherry, if desired.
- Season to taste with salt and pepper; stir in ½ of the parsley.
- Ladle soup into bowls; drizzle with remaining oil and garnish with thyme and remaining parsley.
Nutrition Note:
- Provides a full day's worth of vitamin A and is an excellent source of vitamin K, several B vitamins, potassium and fiber.
