You know if you are seeing a recipe here that it must be DELISH, affordable, and easy to make. This one is yummy and healthy, too.
Over the past two weeks, I have been going back and forth to see my Dad. He is 87 and has cancer. I want to spend as much time as I can with him. When I get home from visiting him, the last thing I want to do is cook, but I need to eat and want something homemade. This vegetable soup fills the bill. I made it last night, it was a cloudy, blustery day – homemade soup for dinner was perfect in front of the fire. What I like best about this recipe, though – is how easy it is to make.
I love soup – I could live on it, paired with bread – throw in a salad and I am one happy girl. I don’t like to fuss in the kitchen at all even when I have the time. All you need to do to make this soup is some chopping, stirring, blending – done!
Before I started making this soup I didn’t know the difference between a parsnip and a turnip. Now I do.
My friend, Debbie swears the turnips are what make soup taste so good. Add one to any soup recipe and it will give it that delish soup taste – hearty and creamy – but that has no cream in it at all.
This recipe makes enough to fill 3 big soup bowls. If you need more, simply double the ingredients. I don’t add salt to the mix since Ed and I like different levels of saltiness – we add our own seasoning at the end. I add a little Herbamare, Ed adds a Creole seasoning called, Tony Chachere’s.
- 1 stalk celery
- 2 carrots
- 2 leeks
- 1 yellow onion
- 2 parsnips
- 1 turnip
- 1 tablespoon fresh dill
- 2 tablespoons fresh parsley
- 2 tablespoons olive oil
- 1 teaspoon unsalted butter
- 1 quart chicken broth – I use low sodium College Inn brand
- 1 cup water
Chop all the vegetables into chunks. Dice the parsley and dill. Heat butter and oil on medium-high in a soup pot. Add onion, leeks, carrots, and celery to the pot and sauté for 5 minutes. Sprinkle in the dill and parsley. Add and stir in the chopped parsnips and turnip. Sauté for 5-10 minutes or until the veggies look lightly browned. Add chicken broth and water, simmer until vegetables are tender – about 45 minutes.
Use an immersion blender to puree the soup to a smooth consistency. You can also transfer the soup to a blender to puree.
Season to taste. Enjoy!