Name: Carrot-Parsnip Soup With Parsnip Chips
Total time: 70 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil, divided; 2 1/2 cups chopped yellow onion; 3 cups coarsely chopped parsnip (about 1 pound); 3 cups water; 2 1/2 cups coarsely chopped carrot (about 1 pound); 2 (14-ounce) cans fat-free, less-sodium vegetable broth; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/2 cup parsnip, cut into 1/8 inch slices; 1 tablespoon chopped fresh chives