1 lb. parsnips (about 5), peeled, cut into 1-inch pieces
1 sweet onion, cut into 1-inch pieces
3 Tbsp. Italian Dressing
1 can (14 oz.) fat-free reduced-sodium chicken broth
4 cups water
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
Roasted Parsnip Soup
Prep Time: 50 Minutes
Total Time: 1 Hour 5 Minutes
- Heat oven to 400ºF.
- Toss parsnips and onions with dressing. Spread into single layer on baking sheet. Bake 30 to 35 min. or until vegetables are tender.
- Place vegetables in blender. Add broth and water; blend until smooth.
- Pour into large saucepan. Add VELVEETA; cook on medium heat 10 to 15 min. or until VELVEETA is melted and soup is heated through, stirring frequently.