I stumbled upon this recipe a couple of weeks ago on the fabulous Everyday Maven website and fell head over heals for it! First of all, I love parsnips. They have this lovely flavor that is unique to them alone, but I don’t see them used in recipes much for some reason. Are they like the brussel sprout of the root family? And by that I mean, the misunderstood stars of the show.
Another reason to love this soup is that it ticks all my nutritional boxes for the moment. It is Weight Watchers friendly and made with whole foods. I’ve been attempting to stick to the new Weights Watchers Smart Points plan, which is nice because it now focuses more on proteins, vegetables, and healthy grains, and they really amped up the points for sugars and processed foods (finally!).
Anyway, give this soup a shot this week! It’s sure to be a crowd pleaser – with adults anyway, it has not been taste tested on kids.
Creamy Parsnip, Greens & Sausage Soup
6 Smart Points Per Serving – 8 Servings – 2 Cups Each
Recipe By: Everyday Maven
- 1 1/2 TBSP Butter
- Small head of garlic, smashed (10-12 cloves)
- 1 large yellow onion, roughly chopped
- 1 pound parsnips, peeled and roughly chopped (about 2 large parsnips)
- 1 1/2 tsp kosher salt
- 7-10 turns freshly ground black pepper
- 10 cups chicken stock
- 1 sprig fresh rosemary
- 12 ounces chicken andouille sausage
- 10 ounces chopped collard greens, stems removed
1. Peel and smash the garlic, chop the onion, and peel and chop the parsnip. Cut the sausage into quarters. Remove collard green leaves from the stems, wash and cut into strips.
2. Heat a large soup pot over medium high heat. Once hot, add the butter. Once melted, add the garlic, onion, parsnips, salt & black pepper. Cook, stirring occasionally for 10 minutes.
3. Add the broth and the sprig of rosemary. Bring to a boil. Once boiling, reduce the heat to a simmer and continue cooking uncovered, for 15 minutes or until you can pierce the parsnips with a fork.
4. In the meantime, heat a large non-stick frying pan over medium heat and sauté the sausage for 10 minutes.
5. Remove the soup pot from heat and remove the rosemary sprig. Puree the soup using an immersion blender (or in batches with a regular blender).
6. Add the sautéed sausage and collard greens to the puree. Continue cooking for 10 – 12 minutes. Enjoy! Cause i’m certainly enjoying taking photos of process. Can you tell??