Potato-Parsnip Soup with Greek Yogurt and Turkey Bacon

Name: Potato-Parsnip Soup with Greek Yogurt and Turkey Bacon
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: European
Ingredients: 1 ½ pounds potatoes, peeled and cut into chunks; 1 pound parsnips, peeled and cut into chunks; 1 onion, cut into large chunks; 3 cloves garlic, quartered; 3 tablespoons extra-virgin olive oil; 1 teaspoon smoked paprika; 1 teaspoon salt; freshly ground black pepper to taste; 1 (32 ounce) carton low-sodium vegetable broth; 1oz cornstarch; 1 pinch salt to taste; 1 (7 ounce) container greek yogurt (garnish); 4 slices turkey bacon strips, cooked and crumbled (garnish); ¼ cup chopped fresh chives (garnish)

7 steps

Prep:20minCook:1h 15min

Updated at: Wed, 09 Oct 2024 18:43:29 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories268.6 kcal (13%)

Total Fat8.9 g (13%)

Carbs36.9 g (14%)

Sugars6.4 g (7%)

Protein10.8 g (22%)

Sodium730.6 mg (37%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1.5 poundspotatoes

peeled and cut into chunks

1 poundparsnips

peeled and cut into chunks

1onion

cut into large chunks

3 clovesgarlic

quartered

3 tablespoonsextra-virgin olive oil

1 teaspoonsmoked paprika

1 teaspoonsalt

freshly ground black pepper

to taste

1 x 32 ouncelow-sodium vegetable broth

carton

1 ozcornstarch

1 pinchsalt

to taste

1 x 7 ouncegreek yogurt

container, garnish

4 slicesturkey bacon strips

cooked and crumbled, garnish

¼ cupfresh chives

chopped, garnish

Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.

Step 2

Spread potatoes, parsnips, onions, and garlic on the prepared baking sheet. Drizzle olive oil on top. Season with paprika, salt, and pepper. Toss until evenly coated and spread back out into an even layer.

Step 3

Roast in the preheated oven until browned in spots, about 40 minutes.

Step 4

Transfer roasted vegetables to a large pot. Cover with vegetable broth. Bring to a simmer; cook until vegetables are very soft, about 30 minutes. Remove from heat.

Step 5

Combine cornstarch with roughly 1 ounce cold water, forming a thin slurry.

Step 6

Puree hot soup carefully with an immersion blender until smooth. Stir in cornstarch slurry until thoroughly incorporated. Season with salt.

Step 7

Ladle soup into bowls. Garnish each bowl with dollops of greek yogurt, bacon pieces, and chives.

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