A bowl of soup, a salad and crusty bread make a perfect weeknight meal.
2 tablespoons unsalted butter
2 pounds parsnips, peeled and cut to fit vertically in the feed tube
1 medium apple (about 6 ounces) peeled, cored and quartered
1 medium potato (about 7 ounces) peeled and halved lengthwise
1 to 2 thyme sprigs
¾ teaspoon kosher salt
6 cups chicken broth, low sodium, plus extra for thinning finished soup
Nutritional information per serving (1 cup):Calories 150 (18% from fat) • carb. 29g • pro. 3g • fat 3g • sat. fat 2g • chol. 8mg • sod. 641mg • calc. 77mg • fiber 7g
2. Put the butter into a 6-quart saucepan set over medium heat. Once butter is melted, add the chopped onion. Turn the heat to medium-low to sweat the onion so that it does not pick up any color.
3. While the onion is cooking, replace the chopping blade with the reversible shredding/slicing disc, with the slicing side facing up. Slice the parsnips and add to the pot. Slice the apple and then potato and add to the pot. Add the thyme and salt and stir ingredients together well. Add broth to the pot and bring to a boil.
4. Once boiling, reduce heat and simmer uncovered until tender, about 20 to 30 minutes, stirring occasionally. Once vegetables are tender, separate the solids from liquids. Put about 1½ cups of broth and half of the solids into the blender jar set on the motor base. Run on Low for about 10 seconds and then switch speed to High to blend thoroughly. Pour soup into a clean pot. Repeat with remaining ingredients. This soup has a very thick consistency. If a thinner soup is preferred, stir in some warm stock to thin. Taste and adjust seasoning accordingly.
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