Soups
Creamy Sweet Potato Parsnip Soup with Ginger
Makes 2 entrée or 4 first course servings (total yield, 3 cups)
Creamy Sweet Potato Parsnip Soup with Ginger
Makes 2 entrée or 4 first course servings (total yield, 3 cups)
A soup fit for a special occasion, but simple enough to prepare on any night.
Calories 131 (1% from fat) ▪ carb. 30g ▪ pro. 4g ▪ fat 0g ▪ sat. fat 0g ▪ chol. 0mg ▪ sod. 494mg ▪ calc. 40mg ▪ fiber 4g
Ingredients
- ¾ pound sweet potatoes, peeled, cut into ½-inch dice
- ¼ pound parsnip, peeled, cut into ½-inch dice
- ¼ cup chopped onion
- ½ tablespoon chopped fresh ginger
- ½ teaspoon kosher salt
- 2 ¼ cups low sodium chicken or vegetable broth/stock, divided
- 1 teaspoon unsalted butter, cut in 4 pieces
- 1 tablespoon fresh lemon juice
- ½-¾ cup half-&-half (may use fat-free) or more stock
Preparation
- Place peeled and diced sweet potatoes and parsnips, onion, ginger, and salt in a 1 ½ quart microwave safe bowl or casserole. Add 1 cup of the broth/stock and stir; dot with butter.
- Cover with a sheet of waxed paper, then with a lid or plate. Place in the Cuisinart Compact Microwave and microwave on High for 20 minutes, stirring after 10 minutes. Let stand 2 to 3 minutes.
- Use a hand blender to purée until smooth while gradually adding the remainder of the broth/stock until completely smooth and homogenous. (May also be done in a blender).
- Stir in lemon juice. Return to microwave, cover and microwave on High for 1 minute.
- Add ½ cup half-&-half or more stock. Blend until creamy and smooth. Add remaining half-&-half if a thinner soup is desired.
- Cover and microwave at 70% (PL-7) for 2 minutes to heat through. Serve hot.
Note: To make a Purée to serve as a side dish, follow recipe but do not add all the remaining broth/stock. Purée vegetables until smooth and creamy adding broth/stock as needed. Add 2-3 tablespoons half-&-half to finish if desired.
