Simple Soup with Carrots, Parsnips, and Scallions

November 2, 2017

Here’s a soup that’s beautiful in its simplicity—a basic broth brimming with a sweet and springlike combination of tender vegetables. It’d be great as a first course to a rich, hearty meal or alongside a roasted sweet potato. It’s also a perfect food for when you’re feeling under the weather and just want something light and comforting.

This recipe is from The Clean Plates Cookbook ($9.97) by Jared Koch with Jill Silverman Hough.

Simple Soup with Carrots, Parsnips, and Scallions

SERVES

PREP TIME

10 min

COOK TIME

15 min

Ingredients

2 tablespoons organic extra-virgin olive oil

1 medium-size celery stalk, cut into ¼-inch/0.65 cm dice

½ large yellow onion, cut into ¼-inch/0.65 cm dice

1 ½ teaspoons fennel seeds, toasted

8 ounces/225 g carrots, cut into ¼-inch/0.65 cm dice (about 3 ¼ cups)

8 ounces/225 g parsnips, cut into ¼-inch/0.65 cm dice (about 3 ¼ cups)

6 cups/1.4 L organic reduced-sodium chicken or vegetable stock

Fine sea salt to taste

Freshly ground black pepper to taste

2 medium-size scallions, cut into ½-inch/1.25 cm lengths, for garnish

Directions

In a large saucepan or small stockpot over medium heat, heat the oil. Add the celery and onion and cook, stirring occasionally, for 4 minutes.

Add the fennel seeds, carrots, and parsnips and continue to cook, stirring occasionally, until the onion is tender, about 4 minutes.

Add the stock, bring to a boil over high heat, lower the heat to a simmer, and cook until all the vegetables are tender, about 5 minutes.

Add salt and pepper to taste. Serve hot, garnished with the scallions.

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