Potato, Carrot and Parsnip Soup
Ingredients
Provides a full day's worth of vitamin A and is an excellent source of vitamin K, several B vitamins, potassium and fiber.
A note about gluten: To make this recipe gluten-free, use a gluten-free broth or stock, such as Kitchen Basics or More Than Gourmet 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
Heat 3 tbsp. oil in a large pot over medium-high heat. Add onions and mushrooms; sauté until golden (about 15 min.). Add carrots and parsnips; cook 10 min. Add broth, milk and potatoes. Cover and simmer until potatoes are tender, stirring occasionally (about 30 min.). Purée half of the soup in a food processor. Return purée into the remaining soup in the pot. Stir in sherry, if desired. Season to taste with salt and pepper; stir in half of the parsley. Ladle into bowls; drizzle with remaining oil and garnish with thyme and remaining parsley.
