Wednesday, January 16, 2013

Velvety Carrot Parsnip Soup

Cold, dreary days call for soup! This velvety vegetable soup is probably best as a portion of a meal - add a salad and some bread (if you can tolerate it), or half a warm sandwich or other protein to round out the meal.

  • 1 cup peeled chopped carrots
  • 1 cup peeled chopped parsnip
  • 1 small or 1/2 large onion, chopped
  • 4 cups low-sodium chicken broth
  • 1 cup milk
  • 1 tsp olive oil
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp chopped chives

Heat oil in heavy bottomed pan, then saute onion for 10 minutes until golden. Add broth, carrots and parsnip, bring to a boil. Reduce heat and simmer 45 minutes until vegetables are thoroughly softened. Add salt and pepper.

Carefully transfer soup to blender and puree, then return to pan. Add milk and whisk to combine. Cook over medium heat until milk is up to temperature - do not boil. Top with chives when serving.

Optional - stir in 1 scoop Any Whey protein powder to milk and whisk to combine. Temper with 1/4 cup puree, whisking again. Then add milk/protein mixture to soup and continue as directed. 

Nutritional information (without added protein) - 1/4 recipe.  116 calories, 3.9g fat, 15.4g carbohydrates, 2.8g fiber, 7.4g sugars, 5.9g protein

Adapted from Cooking Light

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