Parsnip and Carrot Soup

Name: Parsnip and Carrot Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 12 slices 12 thin slices from a baguette; 1 bay leaf; 454 grams medium carrots (about , diced; 1 liters chicken stock or canned low-sodium broth; 1 Tbsp chopped fresh parsley; 1 small garlic clove, peeled; 1 medium leek, white and tender green, thinly sliced; 454 grams medium parsnips (about , peeled and diced; 4 servings Salt and freshly ground pepper; 118 milliliters tubetti or other small pasta; 2 Tbsps unsalted butter, melted; 2 Tbsps vegetable oil

Parsnip and Carrot Soup might be just the main course you are searching for. One serving contains 735 calories, 23g of protein, and 21g of fat. This recipe serves 4. This recipe covers 38% of your daily requirements of vitamins and minerals. A mixture of tubetti, parsley, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes. It will be a hit at your Autumn event.

Instructions

Brush both sides of the bread with the butter and toast until golden. Lightly rub 1 side of the croutons with the garlic clove.

Ingredients you will need

Whole Garlic Cloves

Croutons

Butter

Bread

Toast

Dry Seasoning Rub

Heat the oil in a large saucepan.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the parsnips and carrots and cook over moderately high heat until golden, about 10 minutes. Stir in the leek, then add the stock and bay leaf. Season with salt and pepper, cover and bring to a boil. Cook over low heat until the vegetables are soft, about 13 minutes.

Ingredients you will need

Salt And Pepper