Creamy Parsnip Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, sliced
• 2 leeks, sliced
• 2 stalks celery, sliced
• 3 garlic cloves, crushed
• 4 medium parsnips, peeled and chopped
• 2 inches ginger, roughly chopped
• 2 cups chicken stock
• ½ lemon
• ½ cup Greek yogurt
• ⅛ teaspoon white pepper
• ¼ cup Parmesan cheese
• 1 tablespoon chives, chopped

Directions

1. In a large saucepan, heat the olive oil over medium heat. Add the onion, leeks, garlic, celery, parsnips, and ginger.
2. Cook until soft—about 5–10 minutes.
3. Add the stock and lemon.
4. Bring to a boil, then reduce to a simmer.
5. Partially cover, then cook for twenty minutes.
6. Remove from heat, then remove the lemon.
7. Purée the soup in batches in a blender, or use an immersion blender to purée.
8. Stir in the yogurt, pepper, and Parmesan.
9. Garnish with chives, then serve.

 

NUTRITIONAL INFO	PER SERVING
Calories	210 (80 from fat)
Total fat	9g
Saturated fat	2g
Cholesterol	5mg
Sodium	200mg
Carbohydrate	27g (5g dietary fiber, 9g sugar)
Protein	7g

 
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