Name: Golden Beet and Parsnip Soup
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 6 to 8 servings
Ingredients: 4 parsnips, peeled, trimmed, and chopped; 10 baby or 4 large golden beets, peeled, trimmed, and chopped; 4 1/2 cups chicken broth; 1/2 cup heavy cream; Hot chile oil to garnish**

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Golden Beet and Parsnip Soup

Recipe by Cindy Jones

All-Purpose Cooking

Healthy Cooking

A heavenly, creamy soup made with sweet root vegetables and finished with a drizzle of chile oil.

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Serves 6 to 8 servings

Prep Time 15 minutes

Cooking Time 30 minutes

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Ingredients

4 parsnips, peeled, trimmed, and chopped 10 baby or 4 large golden beets, peeled, trimmed, and chopped 4 1/2 cups chicken broth

1/2 tsp. Mayan Sea Salt

1/2 tsp. Premium French Thyme

1/2 cup heavy cream

Fine Black Malabar Pepper, to taste

Hot chile oil to garnish**

Directions

In a large pot, add parsnips, golden beets, chicken broth, Mayan Sea Salt, and Premium French Thyme. Cover and cook over medium heat for 25 to 30 min. until vegetables are soft. Use an immersion blender to blend mixture until very smooth. Alternatively, use a blender to purée the cooked vegetables and broth in batches. Stir in cream and Fine Black Malabar Pepper to taste. Serve warm with a drizzle of hot chile oil and an extra sprinkle of black pepper.

Recipe Notes

**In the Test Kitchen, we made our own simple chile oil by combining 1/4 cup canola oil, 1/4 tsp. Crushed Aleppo Chiles, 1/4 tsp. Crushed Red Pepper, and 1/2 tsp. Minced Garlic, then let it sit for 24 hours before using. You can also use your favorite bottled hot chile oil!