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Main dishes

Roasted Parsnip Soup

photo by:kraft
Roasted parsnips and onions are blended with chicken broth and melted VELVEETA cheese in this simple yet delicious soup.
time
prep:
50 min
total:
1 hr 5 min
servings
total:
8 servings, 3/4 cup each

What You Need

1
lb.  parsnips (about 5), peeled, cut into 1-inch pieces
1
 sweet onion, cut into 1-inch pieces
3
Tbsp.  KRAFT Tuscan House 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

Make It

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.

Kraft Kitchens Tips

Substitute
Substitute butternut squash for the parsnips.
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