Parsnip Soup

40 min · Serves 6

Based on a recipe from Food Hero Oregon State University Cooperative Extension Service, via USDA MyPlate Kitchen

What goes in

• 14.8 mlvegetable oil
• 2 cupsonion
• ½ cupcelery
• 3garlic
• 2½ mlsalt
• 2½ mlblack pepper
• 3 cupsparsnips
• 1 cuppotato
• 4 cupslow-sodium vegetable broth
• 1 cupwater
• 14.8 mlunsalted margarine or butter

How to cook it

1. Warm the vegetable oil in a large saucepan over medium heat, then cook the onions and celery for about 5 minutes until soft.
2. Stir in the garlic, salt, and black pepper, cooking for another minute.
3. Add the parsnips, cubed potato, vegetable broth, and water to the pot.
4. Bring the mixture to a boil, then lower the heat and let it simmer for roughly 20 minutes until the root vegetables are fully tender.
5. Stir in the margarine or butter and let the soup stand off the heat, uncovered, for 5 minutes.
6. Transfer the soup to a blender in small batches and purée until completely smooth, taking care when processing hot liquids.
7. Pour the puréed soup back into the pan, reheat gently, and stir in a splash of water if needed to loosen the consistency before serving.

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