5 years ago1,000+ Views
Canned broth works fine here, but this simple soup will taste even more delicious if you use homemade stock. You may be surprised at how much sweet flavor the soup gains from the parsnips. Ingredients 2 large carrots, peeled, cut on a diagonal into 2” pieces 2 large leeks, white and light-green parts only, cut on a diagonal into 2” pieces 2 large or 3 medium parsnips, peeled, halved lengthwise if large (remove woody center, if needed), cut on a diagonal into 2” pieces 1/2 medium head of savoy cabbage, cut into 4 wedges, each with some core attached 2 flat-leaf parsley sprigs plus 1 tablespoon chopped for garnish 5 cups homemade chicken stock or low-sodium canned chicken broth Kosher salt and freshly ground black pepper Preparation Place carrots, leeks, parsnips, cabbage, parsley sprigs, and stock in large heavy pot. Bring to a boil; reduce heat to low, cover, and simmer until vegetables are tender but not falling apart, about 20 minutes. Season with salt and pepper. Garnish with chopped parsley.
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@alise homemade stock is better for your than the canned one that has more sodium. But if you prefer the canned try to get the less sodium if at all none
5 years ago·Reply
@OnLyTiM3CaNt3Ll Thank you for your tip! :) I still prefer to do homemade stock, even though it takes more time, but the food taste more organic and better !
5 years ago·Reply