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Parsnip and Japanese Sweet Potato Soup

Rated as 4.5 out of 5 Stars

"Japanese sweet potatoes are reddish-purple on the outside and a buttery white color on the inside. I've actually seen them called Japanese yams at grocery stores, so take note! Their delicious sweetness pairs really well with parsnip. There's so much flavor from these two root vegetables that I don't add much else to the soup."
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35 m servings 229
Original recipe yields 4 servings


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  1. Combine parsnips, Japanese sweet potato, carrots, and onion in a saucepan. Add enough water to just cover. Place over medium heat and bring to a boil. Stir in bouillon base and thyme. Reduce heat and cook, covered, until vegetables are tender, about 15 minutes.
  2. Remove pan from heat. Use an immersion blender to puree until no chunks remain and soup is smooth. Pour in milk and puree to combine. Add additional milk or water, if needed, to achieve desired consistency. Return to heat to warm through, about 5 minutes. Taste and add salt and pepper as desired.

Nutrition Facts

Per Serving: 229 calories; 1.7 50.4 5.1 4 547 Full nutrition

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I love this soup. I used real chicken stock instead of bouillon cubes and used light cream instead of milk. This soup is so easy to make and very flavorful, yum!