Potato Parsnip Soup (serves ~4)

Go grab the last of those parsnips at the farmers market before they’re out of season, because this soup is to die for!

Ingredients:parsnip soup

2 large potatoes

2 parsnips

2 tablespoons water

3 cups of unsweetened almond milk or (my new favorite) Cashew milk

1 1/2 cups water + 2 veggie broth cubesĀ 

1/4 tsp. salt

1/4 tsp. pepper

4 ounches of shredded white cheddar cheese

optional: croutons to garnish the soup

Directions:

1. Cut up the potatoes and parsnips and put them in a microwave-safe dish with 2 tbsp. of water.

2. Put the dish in the microwave for 10 minutes or until the parsnips and potatoes are soft enough to puncture with a fork easily.

3. Once the potatoes and parsnips are soft, put them in a blender with the milk of your choice, and atleast some of the broth if not all. Blend it up until it is a smooth mixture.

4. Put the mixture in a large pot with the rest of the broth, salt, pepper and cheddar cheese. Make sure there are no lumps and it is nice and smooth.

5. Let cook on medium heat for 20 minutes. Then remove heat and serve! I garnished my soup with some lovely garlic croutons I got at Earth Fare!

 

Roasted Carrots and Parsnips

We have the best farmers market ever (yes, ever!) here in Athens, Ohio. Today’s harvest consisted of various squash, potatoes and parsnips. I love parsnips, but I only knew a couple of recipes for them so I bought them as a challenge. If anyone has some good parsnip recipes for me, put a link in the comments!

All of the credit for this recipe goes to Ina Garten at Food Network.

Ingredients

2 whole parsnips, peeled

2 whole carrots, peeled

3 tablespoons olive oil

pinch freshly ground black pepper

pinch of sea salt

pinch of parsely

Directions

1. Preheat oven to 425.

2. Cut the carrots and potatoes into quarters so that your pieces are large enough to cook down.

3. Place the carrots and parsnips in an oven-safe baking pan and drizzle olive oil over top. Sprinke on salt, pepper and parsely.

4. Bake, uncovered, for 15-20 minutes or until the vegetables are tender (check with fork).

5. Enjoy with a salad or as a side dish.