Potato and Parsnip Soup

Prep: 20 minutes Cook: 40 minutes



  • 6 cups vegetable broth
  • 1 onion, chopped
  • 4 medium parsnips, peeled and cubed
  • 2 large russet potatoes, peeled and cubed
  • 1 carrot, sliced
  • 1 tbsp lemon juice
  • 1 tbsp fresh parsley, chopped
  • salt and pepper to taste


Saute onion in 1/2 cup vegetable broth until soft, about 5 minutes. Add remaining broth, parsnips, potatoes, and carrot. Bring to a boil, reduce to simmer, and cook for 25 minutes, or until all vegetables are soft. Turn off heat and prepare to puree soup. Using a blender, puree small amounts of soup at a time and transfer to another medium saucepan. When finished, heat soup on low for 5 minutes stirring occasionally. Remove from heat, add lemon juice, and salt and pepper to taste. Sprinkle with parsley and serve.

This is delicious with Roasted Garlic Bread (recipe in Breads).