This recipe is taken from the 2013 Milk Calendar. Humble root vegetables cook up into a velvety, rich-tasting soup. A touch of cream and fresh basil transforms a basic soup into something wonderful. Only you need to know how easy it was to make!
- Prep: 15 min
- Cooking: 30 min - 35 min
- 1 onion chopped
- 1 yellow-fleshed potato peeled and chopped
- 4 cups (1 L) chopped carrots (about 1-1/4 lbs/625 g)
- 2 cups (500 mL) chopped parsnips (3 to 4, about 10 oz/300 g)
- 1/2 tsp (2 mL) pepper
- 4 cups (1 L) reduced-sodium vegetable broth or reduced-sodium chicken broth
- 1 cup (250 mL) 10% or 18% cream
- 3 tbsp (45 mL) freshly squeezed lemon juice
- 2 tbsp (30 mL) chopped fresh basil
- 4 leaves basil cut into thin strips
In a large pot, combine onion, potato, carrots, parsnips, pepper, broth and 1 cup (250 mL) water; bring to a boil over high heat. Reduce heat to medium-low, cover and boil gently for about 25 minutes or until vegetables are very soft.
Using an immersion blender in pot or transferring soup in batches to an upright blender, purée until very smooth. Return to pot, if necessary.
Stir in cream and more water, if necessary, to thin to desired consistency. Reheat over medium heat until steaming, stirring often. Stir in lemon juice and chopped basil and season with up to 1/2 tsp (2 mL) salt. Ladle into warmed bowls and sprinkle with strips of basil and black pepper if desired.
If your parsnips have tough, woody cores, trim them away when chopping; they’ll cause your soup to be stringy.
To make this soup ahead, purée as directed and stir in cream. Let cool, then refrigerate, covered in the pot or an airtight container, for up to 3 days. Reheat over medium heat, stirring often, until steaming (do not let boil). Proceed with the recipe as directed.
Roast parsnips, carrots and garlic tossed with 2 tbsp (30 mL) butter on a rimmed baking sheet in a 400°F (200°C) oven for 20 to 30 min or until browned before adding to pot.
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Top 5 Nutrients
|Calcium:||7 % / 77 mg|
|Vitamin A:||57 %|
|Vitamin C:||31 %|