AuthorMike EgrieCategory, DifficultyIntermediate
Creamy Root Vegetable Soup
Yields4 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins
 1 tbsp olive oil
 1 small onion, chopped
 1 celery stalk, chopped
 1 lb parsnips, peeled, trimmed and chopped (about 3 cups)
 2 large carrots, peeled, trimmed and chopped
 ½ tsp pumpkin pie spice
 4 cups low-sodium vegetable broth
 14 oz silken tofu, drained and cut into pieces
 Finely chopped fresh parsley (optional)
1

In a Dutch oven heat oil over medium-high heat. Add onion and celery; sauté 3 to 4 minutes or until softened. Add parsnips, carrots, pumpkin pie spice and broth; bring to boiling. Reduce heat; simmer, covered, 15 to 18 minutes or until vegetables are fork-tender. Stir in tofu.

2

Working in batches, ladle mixture into a blender; blend until smooth. Transfer soup to a clean pot; season with salt and pepper to taste. Cover, and cook over low heat 5 minutes or until heated through. Ladle into soup bowls, sprinkle with parsley (if desired), and serve.

Make it a meal:
Serve with whole-grain bread and a chopped kale salad.

Cook’s tip:
To add more protein, brown chicken sausage, and sprinkle over soup before serving.

Culinary:
What’s in pumpkin pie spice? Pumpkin pie spice typically contains a mixture of ground cinnamon, ground ginger, ground nutmeg, ground allspice and ground cloves.

Nutrition:
Parsnips are a good source of vitamin C, folate, manganese and fiber.

Ingredients

 1 tbsp olive oil
 1 small onion, chopped
 1 celery stalk, chopped
 1 lb parsnips, peeled, trimmed and chopped (about 3 cups)
 2 large carrots, peeled, trimmed and chopped
 ½ tsp pumpkin pie spice
 4 cups low-sodium vegetable broth
 14 oz silken tofu, drained and cut into pieces
 Finely chopped fresh parsley (optional)

Directions

1

In a Dutch oven heat oil over medium-high heat. Add onion and celery; sauté 3 to 4 minutes or until softened. Add parsnips, carrots, pumpkin pie spice and broth; bring to boiling. Reduce heat; simmer, covered, 15 to 18 minutes or until vegetables are fork-tender. Stir in tofu.

2

Working in batches, ladle mixture into a blender; blend until smooth. Transfer soup to a clean pot; season with salt and pepper to taste. Cover, and cook over low heat 5 minutes or until heated through. Ladle into soup bowls, sprinkle with parsley (if desired), and serve.

Creamy Root Vegetable Soup
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