Parsnip Soup


The parsnip is closely related to the carrot with a distinct sweet and butter flavor, which is ideal for a hearty soup. (Recipe and Photo Credit: Christina Barkanic)



  • 2 tablespoons margarine (or butter)
  • 1 medium onion, chopped
  • 1 pound parsnips, peeled and cubed
  • 3 cloves chopped garlic
  • 2 teaspoons cayenne pepper
  • 3 1/4 cups boiling water
  • 1/2 cup skim milk
  • salt and black pepper to taste


  1. Melt the butter in a large saucepan over medium heat. Fry the onion and garlic in the butter until softened and lightly browned. Then add the cubed parsnips to the saucepan.
  2. Meanwhile, bring water to a boil. Once the water is boiling, add it to the saucepan with the parsnips and onions. Stir and simmer for about 20 minutes until the parsnips are soft.
  3. Add milk to the pot, along with cayenne pepper, salt and, black pepper. Simmer on low heat for about 5 minutes to let the flavors blend together. Then enjoy your root vegetable soup!
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