I discovered long ago that soup can be a great way to satisfy a hearty appetite without contributing too many calories. One key to making a healthy, robust soup is building it with an abundance of starchy vegetables and staying away from fatty ingredients. That way the calories don't get out of hand, yet the soup will still make a filling main dish.
Another plus is to make the soup flavorful so it becomes an enjoyable meal. And even if you do take a second helping, you'll still not be piling on the calories.
So, I've prepared this wholesome soup with a focus on parsnips, a root vegetable that receives rather little attention. Cooked alone, the texture is somewhat potato-like, the flavor delicately sweet. The parsnip is a delicious vegetable that contributes rich flavor to this easy soup and requires no fussy steps or advance preparation. This soup is a delicious, one-pot delight! Happy New Year!
SMOKY PARSNIP AND CARROT SOUP
Yield: about 6 servings
1 pound (453g) parsnips, peeled and sliced
3/4 pound (340g) carrots, peeled and sliced
1/2 pound (226g) red or white potatoes, scrubbed and chopped
1 medium onion, chopped
2 garlic cloves, chopped
2 tablespoons nutritional yeast
1 pound (453g) vegan sausage, broken into chunks or 8 ounces (226g) tempeh bacon, chopped (optional)
Juice of 1 lemon