Potato, Carrot and Parsnip Soup

  • 4 tbsp. Kowalski's Extra Virgin Olive Oil, divided
  • 1 cup diced onions
  • 8 oz. sliced mushrooms
  • 4 carrots, peeled, sliced into 1/8" slices on the diagonal
  • 4 parsnips, peeled, sliced into 1/8" slices on the diagonal
  • 4 cups low-sodium chicken broth*
  • 1 ¼ cups skim milk
  • 3 large red potatoes, cut into 1/2" dice
  • 1/4 cup dry sherry (optional)
  • - kosher salt and coarse ground black pepper, to taste
  • 1/4 cup chopped fresh Italian parsley, divided
  • 1 tsp. chopped fresh thyme

  • *A note about gluten: To make this recipe gluten-free, use a gluten-free broth or stock, such as Kitchen Basics or More Than Gourmet Stock.

Heat 3 tbsp. oil in a large pot over medium-high heat. Add onions and mushrooms; sauté until golden (about 15 min.). Add carrots and parsnips; cook 10 min. Add broth, milk and potatoes. Cover and simmer until potatoes are tender, stirring occasionally (about 30 min.). Purée half of the soup in a food processor. Return purée into the remaining soup in the pot. Stir in sherry, if desired. Season to taste with salt and pepper; stir in half of the parsley. Ladle into bowls; drizzle with remaining oil and garnish with thyme and remaining parsley.

Good Foods For Good Health

Nutrition Information per Serving:
Total Calories: 254
Total Fat: 8 g
Saturated Fat: 1 g
Sodium: 89 mg
Fiber: 7 g

Provides a full day's worth of vitamin A and is an excellent source of vitamin K, several B vitamins, potassium and fiber.