Steaming bowls of this fragrant soup are the perfect cold weather meal.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
2 tablespoons Land O Lakes® Butter
1 large (1 cup) onion, chopped
1/2 cup uncooked long grain rice
4 medium (2 cups) carrots, sliced
2 medium (2 cups) parsnips, sliced
3 (14-ounce) cans vegetable broth
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram leaves
1/4 teaspoon pepper
1 cup frozen sweet soybeans
*Substitute 1 cup frozen peas.
Melt butter in 4-quart saucepan until sizzling; add onion. Cook over medium-high heat 2-3 minutes or until onion is crisply tender. Add all remaining ingredients. Cook over medium-high heat, stirring occasionally, 8-10 minutes or until mixture comes to a boil.
Reduce heat to medium. Cover; cook, stirring occasionally, 8-10 minutes or until parsnips and carrots are tender.
Parsnips are a root vegetable similar in shape and appearance to carrots, but are larger and creamy white to creamy light yellow in color. Fresh parsnips are available all year, but peak season is fall and winter. The texture of cooked parsnips is similar to potatoes or carrots and the flavor is sweeter than a carrot. Look for small to medium parsnips for best flavor and texture. Store in plastic bags in refrigerator up to 1 month.
Explore reviews fromour online community
Love pasnips, so was interested in this fine soup recipe. Substituted quinoua for the rice. Worked well. Enjoyed this easy, hearty soup that fit nicely into my food program.
I made this in my dutch oven. substituted olive oil instead of butter, sweet potatoes in place of parsnips and herb de provence instead of marjoram. Added celery in addition to the peas, carrots etc. Delicious and hearty soup. Will definitely add to my favorites column for soups.
Made this in a slowcooker. I waited 'til about 45 minutes to serving to add the rice and edamame, and it went over well. The soup was quite sweet, and parsnip was the dominant flavor.