The following article was written by Chance Johnson

There is nothing as cozy as sipping a steaming bowl of warm soup during the winter. A hearty soup made with a variety of vegetables, lean meats, or beans can be the main dish for any meal. Add whole grain crackers or bread to the side or perhaps fruit for dessert and you have a well balanced nutritious meal. Soups are easy to make in large batches and are inexpensive to prepare. For best safety and quality, plan to eat refrigerated soup within 3-4 days or freeze it. Avoid letting soups sit at room temperature for more than two hours and always reheat to 165*F.

Parsnip and apple soup

This delightful soup will keep you warm without the added fat and calories and is a creative way to add fruits to a hearty dish!

Ingredients
2 large apples, peeled and chopped
1/2 medium yellow onion
2 large parsnips, peeled, and sliced into 1-inch pieces
1 32 ounce box of low sodium chicken broth
1/2 cup unsweetened applesauce
4 tablespoons light sour cream, if desired
4 small sprigs parsley, if desired
Dash of cinnamon, if desired

Directions
1. Boil apples, onions, and parsnips in chicken broth for 30 minutes or until tender.
2. When the apples are parsnips are fully cooked, remove from heat and add applesauce.
3. Using food processor or immersion blender, puree all of the ingredients together until soup is desired consistency.
4. Ladle into bowls and garnish with 1 tablespoon of sour cream, parsley, and dash of cinnamon if desired.

Prep time: 15 minutes
Cook time: 40 minutes
Serving SIze: about 1 1/2 cups
Number of Servings: 4
Tip: Add sweet potatoes or carrots to the recipe to increase the flavor and boost the nutrient content!

For more information, visit the Kendall Anderson Nutrition Center webpage and the December Monthly Newsletter.

For more healthy recipes and exercise and nutrition tips, see the CSU College of Health and Human Sciences Pinterest board.