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Golden Beet and Parsnip Soup
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Test Kitchen Approved Recipe

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


YIELD
4 servings

TIME
Active Prep: 15 min
Cook: 30 min

INGREDIENTS


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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! 



DIRECTIONS

In a large pot, add parsnips, golden beets, broth, salt, and thyme. Cover and cook over medium heat for 25 to 30 min. or 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 black pepper to taste. Serve warm with a drizzle of hot chile oil and an extra sprinkle of black pepper.



THANKS TO
Cindy Jones

NUTRITION
Gluten-Free
Nut-Free
Sweetener-Free
Vegetarian



ITEMS IN THIS RECIPE

12 oz  
$8.95

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