Friday, February 5, 2010


It's not nearly as bad for you as they say, my version anyway.

Parsnip Carrot and Potato Soup

2 large carrots
2 large parsnips
1 large potato
1 smallish onion
3-4 cups of low sodium chicken stock

sliced bread
sour cream
shredded cheddar cheese
nonfat plain yogurt

While you are preheating your oven to 425 degrees, peel the vegetables. I think peeling the potato is definitely optional. Personally, I liked the texture of the skin on in the soup, but your meal won't suffer if your tater goes skinless.

Slice all your veges roughly the same size so they will cook evenly but don't make a big deal out of it because they are headed for the blender after roasting.

Then you want to show them the love with a generous oiling and some salt and pepper. Salting preferences tend to be very personal - like thongs and religion - you just know what works for you. I will only offer that you definitely want flavorful PCPs (and onion) when you are done roasting because they are the star of your soup show, so taste them when you pull them out of the oven if you are unsure about the salting.

Once you are done seasoning, spread everything out on a sheet pan in a single layer and roast until fork tender. I roasted mine for about 20 minutes. If you have cut your veges into smaller pieces, you will probably need to shorten that time.

Give everything a few minutes to cool off and then slice into smaller pieces for easy blending. If you have an immersion blender you can throw everything into a pot with the chicken stock and puree. If not, simply do that step in a regular blender and then pour into a soup pot to heat.

Once your PCP is nice and warm, you are ready to roll with garnishes baby! It's like liquid taco bar........except not really...but sorta.

Toasted bread can be cubed into perfect croutons to add some crunch. I like a sprinkle of dill and dollop of sour cream action with my PCP. Shredded cheddar is also yum because it adds a sharp to the sweet. Non fat yogurt is also really good for tang and creaminess. I stirred in a half of an individual serving of plain yogurt when I was heating my soup.

Want to go spicy? Try some curry! Allergic to vegetarian meals? Throw some bacon on that roasting pan before it goes in the oven and then crumble a slice or two on top.

This is your PCP people -- the sky's the limit -- be creative! And enjoy!

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