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
- 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.
- 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.
- 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!