Creamy Ginger-Parsnip Soup

Name: Creamy Ginger-Parsnip Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 15
Cuisine: Global
Ingredients: 946 milliliters chicken broth; 59 milliliters minced chives; 2 inches peeled fresh ginger; 237 milliliters heavy cream; 1 teaspoons kosher salt; 1 chopped onion; 907 grams parsnips; 1 sweet potato; 237 milliliters chopped toasted walnuts

Need a gluten free, primal, and vegetarian soup? Creamy Ginger-Parsnip Soup could be an awesome recipe to try. This recipe makes 15 servings with 166 calories, 3g of protein, and 11g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. Head to the store and pick up parsnips, walnuts, sweet potato, and a few other things to make it today. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Peel 2 lb. parsnips and 1 sweet potato and cut into 1-inch pieces. Bring parsnips, sweet potato, 1 chopped onion, 1 (2-inch) piece peeled fresh ginger and 1 quart chicken broth to a boil. Simmer for 25 minutes. Blend half of mixture with 1 cup heavy cream.

Ingredients you will need

Chicken Broth

Fresh Ginger

Sweet Potato

Heavy Cream

Parsnip

Onion

Transfer to a bowl. Blend remaining mixture with 1 cup water. In a saucepan, combine pureed mixtures; stir in 1/2 cup water and 1/2 tsp. kosher salt. Season with black pepper; warm over medium heat.

Ingredients you will need

Black Pepper