A soothing soup when it is cold outside, pair it with a toasted panini for a complete lunch or dinner.
1 tablespoon unsalted butter 1 small shallot, cut into ½-inch pieces 3 cups chicken broth, low sodium ½ teaspoon kosher salt 1 pound parsnips, thinly sliced 1 small apple, peeled, cored and cut into 1-inch pieces 1 small potato, peeled and cut into 1-inch pieces 1 teaspoon fresh thyme leaves
Nutritional information per serving (1 cup): Calories 139 (16% from fat) • carb. 28g • pro. 3g • fat 3g • sat. fat 1g • chol. 6mg • sod. 568mg • calc. 65mg • fiber 6g
Put the butter into the blender jar, set timer for 5 minutes and temperature on Medium. Once the butter begins to melt, add the shallot. Cover the blender jar and stir 2 to 3 times to break up and then let sauté for about 5 minutes or until softened. Once the shallot is soft, add remaining ingredients. Set timer for 8 minutes and temperature on High. Once broth comes to a boil, add the remaining ingredients and switch to Medium for 30 minutes, stirring occasionally. When unit shuts off, blend on speed 1, gradually raising to speed 3, for 2 minutes or until completely smooth. Taste and adjust seasoning as desired.
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