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Carrot and Parsnip Soup

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    This soup gives you a burst of energy, as all ingredients keep their nutrients. When I serve this soup to my friends, I watch them make a funny face when I mention parsnips, until they take their first mouthful ... and then they get it! Yum!

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    1 Tbsp (15 mL) extra-virgin olive oil1 small onion, chopped2 cups (500 mL) chopped carrots1 cup (250 mL) chopped parsnips1 medium potato, peeled and finely chopped1/2 tsp (2 mL) pepper 1 tsp (5 mL) grated nutmeg3 cups (750 mL) low-sodium chicken broth1 cup (250 mL) 2% milk or almond milk2 Tbsp (30 mL) toasted sliced almonds, for garnish

    Heat oil in pressure cooker over medium-high heat. Add onion and cook for 2 minutes, or until onion begins to soften. Add carrots, parsnips, potato, pepper, nutmeg, and chicken broth. Lock lid in place and cook for 10 minutes. Quick-release pressure and open lid. Taste and adjust seasonings, adding salt if required.

    Pour soup into blender and purée until smooth. Return to pressure cooker, add enough milk to achieve desired consistency, and reheat without bringing to a boil. Serve garnished with toasted sliced almonds.

    Serves 6.

    Each serving contains: 126 calories; 3 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 20 g total carbohydrates (6 g sugars, 3 g fibre); 221 mg sodium

    source: "Pressure Cooking", alive #372, October 2013

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    Carrot and Parsnip Soup

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