Winter Vegetable Soup

This is my favorite winter vegetable soup – I think the parsnips really make it. It is simple and hearty, warming and delicious. This is low fat, high fiber and so yummy you won’t even care that it is good for you. Now if we can just get the weather to start acting like winter it will be the perfect time of year to make this soup.

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Winter Vegetable Soup

1 lb. parsnips, peeled and chopped
1/2 lb. carrots, peeled and roughly chopped
2 onions coarsely chopped
2 large stalks celery
1 small turnip, peeled and chopped
3 1/2 cups chicken or vegetable stock or water
salt and freshly ground pepper to taste
sour cream, crème fraiche, pureed cauliflower, croutons, finely chopped parsley or chives as a garnish (optional)

In an ample heavy bottomed soup pot (4 to 6 quarts) combine the parsnips, carrots, celery, turnips and stock or water and bring to a boil.

Simmer the mixture until the vegetables are tender (40-50 minutes).

In a blender, puree the mixture, adding water or broth if necessary to thin to desired consistency.

Return pureed soup to pot and adjust seasonings.

Garnish and serve.

Yield: 6 servings