This is a tasty soup that brings in a flavor you may not use much–parsnips. I often have parsnips in the house because my children love the mild taste, but I confess to never using them in cooking for the adults. Well, here’s a soup that uses them! This is also easy to make vegan OR omnivore-friendly. Prep is simple, but it does simmer for a while, so give yourself a lead before dinnertime.
This recipe is from The Eat-Clean Diet Cookbook, with a few modifications by me to make it more mom-friendly.
- 3 Tbsp olive oil
- 3 medium carrots, peeled and chopped
- 2 large parsnips, peeled and chopped
- 2 medium leeks, white and lightest green parts only, well washed and chopped
- 2 tsp dried parsley
- 2 + ½ tsp dried thyme
- 2 tsp dried marjoram
- 3 bay leaves
- 11 cups low-fat, low-sodium chicken OR vegetable broth (I used 5.5 cups of each)
- 3 cups dried split peas
- 1 can chunk chicken breast or 1 chopped, cooked chicken breast (optional)
- Heat oil in large stockpot over low heat. Add root vegetables and dried herbs. Cover and cook until vegetables are soft, about 20 minutes. If they start to stick to the bottom, add ½ cup water.
- Add the broth, peas and chicken, if using. Bring to a simmer, cover partially and cook until peas are tender and the soup starts to thicken a little, about 45 minutes. Remove bay leaves before serving.