This soup is a great source of fiber and a full serving of vegetables!
Makes four bowls of soup! Yum!
Step 1: Ingredients
- 14 baby carrots
- 2 large parsnips
- 14.5 oz broth (I used chicken)
- 1 tbsp butter
- 1 tbsp flour
- 1 cup half and half
- Sour cream
- Edible gold glitter/gold flakes
- Cutting board
- Vegetable peeler
- Large bowl
- Large saucepan
Step 2: Prep: Parsnips
To prep them, first peel the skin using a vegetable peeler.
You'll notice that they have a large, round stem at the top. Cut this off.
Cut up the rest of the parsnip. Start off at the skinnier end, cutting the rounds in two. Once you've gotten to the bigger parts of the parsnip, you can cut the pieces into 4.
Step 3: Prep: Carrots
All you have to do is cut the carrots into thirds.
Step 4: Steam
To test this, take a toothpick and stab one of the veggies. If the toothpick easily punctures it, then they're ready.
Step 5: Puree
I don't own a blender, so I mashed them first and then proceeded to blend with a hand blender.
If you're using a blender, go ahead and dump everything in there along with 1 cup of chicken broth.
If you're using a hand blender, blend the veggies little by little and add 1 cup of chicken broth gradually.
Make sure your vegetables are silky smooth, otherwise you'll have chunky soup!