Simple Soup with Carrots, Parsnips, and Scallions
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.
Simple Soup with Carrots, Parsnips, and Scallions
SERVES
6PREP TIME
10 minCOOK TIME
15 minIngredients
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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