Roasted Parsnip Soup
The creamy and earthy flavor of this soup is perfect for a crisp, fall day. Roasted parsnips and pears offer a sweet and hearty base, with the low-fat milk creating a velvety finish. Serve it as an appetizer or as a light main dish with a crusty whole-grain bread.
Recipe courtesy of: www.eatingwell.com.
The DASH Diet recommends eating at least 2 ½ cups of vegetables a day. Parsnips are nutrient-rich root vegetables with a nutty and rustic flavor – try them roasted, mashed, or baked!
• 2 pounds parsnips, peeled and woody core removed (see Tip)
• 2 pears, peeled and cut into eighths
• 1 small yellow or white onion, peeled and cut into eighths
• 1 tablespoon canola oil
• ½ teaspoon salt, divided
• ¼ teaspoon freshly ground pepper
• 1 cup balsamic vinegar
• 2 ¼ cups reduced-sodium vegetable broth
• 2 ¼ cups low-fat milk
1. Position rack in lower third of oven; preheat to 450°F.
2. Toss parsnips, pears, onion, oil, ¼ -teaspoon salt and pepper in a roasting pan. Roast, stirring every 10 minutes, until very soft and starting to brown, about 40 minutes.
3. Meanwhile, boil vinegar in a small saucepan until syrupy and reduced to about ¼ cup, 10 to 14 minutes. (Watch the syrup carefully during the last few minutes of reducing to prevent burning.) Remove from the heat.
4. Puree half of the parsnip mixture with broth in a blender or food processor until very smooth; transfer to a large saucepan. Puree the other half with milk until very smooth. Add to the saucepan and stir in the remaining ¼ teaspoon salt. Reheat the soup over medium heat, stirring often, about 5 minutes. Gently reheat the balsamic syrup if it has become thicker than syrup while standing. Ladle the soup into bowls and drizzle with the balsamic syrup.
Tip: Remove the fibrous, woody core of parsnips before using: quarter parsnip lengthwise and cut out the core with a paring knife.
Per serving: 240 calories, 4 g total fat, 1 g saturated fat, 49 g carbohydrate, 6 g protein, 10 g fiber, 320 mg sodium, 655 mg potassium, 50 mg magnesium, 183 mg calcium.