Potato and Parsnip Soup
Serves: 6
Prep Time: 20 min
Cook Time: 40 min
Ingredients
6 Cups
Vegetable broth
1
Onion, chopped
4 Medium
Parsnips, peeled and cubed
2 Large
Russet potatoes, peeled and cubed
1
Carrot, sliced
1 Tbsp
Lemon juice
1 Tbsp
Fresh parsley, chopped
Salt and pepper to taste
Directions
1
Saute onion in 1/2 cup vegetable broth until soft, about 5 minutes. Add remaining broth, parsnips, potatoes, and carrot. Bring to a boil, reduce to simmer, and cook for 25 minutes, or until all vegetables are soft. Turn off heat and prepare to puree soup. Using a blender, puree small amounts of soup at a time and transfer to another medium saucepan. When finished, heat soup on low for 5 minutes stirring occasionally. Remove from heat, add lemon juice, and salt and pepper to taste. Sprinkle with parsley and serve.
2
This is delicious with Roasted Garlic Bread (recipe in Breads).
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