Parsnip Soup

Ingredients

• 1 tbsp Vegetable oil
• 2 piece(s) Onion, chopped
• 2 stalks Celery, chopped
• 3 piece(s) Garlic, chopped
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 3 tbsp Parsnips (chopped)
• 1 piece(s) Potato, peeled and cubed
• 4 cups Low-sodium vegetable broth
• 1 cup Water
• 1 tbsp Margarine unsalted, or butter

Instructions

1. Heat the oil in a large saucepan over medium heat. Add the onion and celery and cook until soft, about 5 minutes.
2. Add the garlic, salt, and pepper; cook for1 minute.
3. Stir in the parsnips, potato, broth, and water. Bring to a boil, then reduce heat to simmer for 20 minutes or until the parsnips and potatoes are soft.
4. Stir in the margarine or butter and let the soup sit uncovered for 5 minutes.
5. Purée the soup in batches in a blender, using the manufacturer's directions for puréeing hot liquids.
6. Heat the soup before serving, stirring in water if it seems too thick.

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