Broccoli and Parsnip Soup
In one of my favorite cookbooks (The 100 Calorie Cookbook), Zach and I found a recipe for broccoli and parsnip soup. We are always looking for new lunch ideas since salad and sandwiches can get kind of boring. So, making this soup and paring it with another lunch item makes for a good lunch. What’s also great about it is that it has very little ingredients.
Broccoli and Parsnip Soup, 7 1-cup servings
- olive oil
- 1 onion, chopped
- 300 g parsnips, peeled and chopped
- 3 1/2 c vegetable stock
- 300 g broccoli
- 1/3 c corn kernels
- 1 oz blue cheese or feta
- Saute onion and parsnips in oil for about 5 minutes.
- Meanwhile, trim the broccoli to florets. Add to pan and cook for an additional 5 to 8 minutes, or until vegetables are tender.
- Let cool slightly and pass through a blender to form a puree and return to pan. Season with pepper and add corn and cheese. Cook about 5 more minutes, or until corn is tender.
We like to try to limit calories where we can in some meals, and in this one, we decided to saute the onions and parsnips with water instead of olive oil. We understand that olive oil is full of healthy fat, but it’s also full of calories. Each cup of soup is about 54 calories because of that change, and we also didn’t include the feta cheese in that estimate.
This soup was so flavorful and a perfect accompaniment for a light lunch.