Summertime Parsnip Soup with Parsnip Chips

16 65 252
Ingredients Minutes Calories
Prep Cook Servings
10 min 55 min 4
Summertime Parsnip Soup with Parsnip Chips
Health Rating


1 dash Black pepper
2 medium Carrots (diced)
1/4 cup Chives (chopped, for topping)
2 tbsp Extra virgin olive oil
1 tsp Extra virgin olive oil (for chips)
3 clove(s) Garlic (chopped)
4 parsnip(s) Parsnip (diced)
4 parsnip(s) Parsnip (for chips)
2 potato Red mini potato (diced)
1 dash Salt and pepper (for chips)
1 pinch Sea salt
2 tsp Thyme, fresh
2 cup Water
2 tsp White wine
1 small Yellow onion (diced)
4 cup Vegetable stock/broth, gluten-free


In a large sauce pan, sauté the onion and garlic in the olive oil until soft.

Add the parsnips and carrots and thyme and continue cooking for 1-2 minutes.

Add the vegetable broth, water, a big splash of white wine, salt and pepper and simmer for 20-25 minutes until everything is tender.

Take 3/4 of the soup and blend until smooth with a blender and stir back into the remaining soup. If the soup seems a little too thick, add more water and simmer for another 5 minutes. Check for seasonings, adding more salt and pepper if needed and garnish with fresh chives or any fresh herbs you have.

To prepare the parsnip chips, first preheat the oven to 300 F. Using a very sharp knife or a mandolin, cut thin the parsnip into round thin slices. Make sure the parsnip are very dry, you may want to take out the extra moisture by placing the parsnip slices on some paper towel. When dry, place parsnip in a large bowl and toss with the sunflower oil.

Arrange the parsnips in single layers on 1 to 2 baking trays lined with parchment paper. Roast in the oven for 25-30 minutes, turning halfway, until golden and crisp. Sprinkle with sea salt while warm and serve with the soup.


Nutrition Facts

Per Portion

Calories 252
Calories from fat 78
Calories from saturated fat 33
Total Fat 8.7 g
Saturated Fat 3.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.8 g
Monounsaturated Fat 16.8 g
Cholesterol 0
Sodium 1250 mg
Potassium 844 mg
Total Carbohydrate 42 g
Dietary Fiber 9.6 g
Sugars 10.6 g
Protein 5.4 g

Dietary servings

Per Portion

Vegetables 3.3

Energy sources