Parsnip Soup

Ingredients

• 1 tablespoon vegetable oil
• 2 cups onion, chopped
• 1/2 cup celery, chopped
• 3 cloves garlic, chopped — or 3/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups parsnips, chopped — about 1 pound
• 1 cup potato, peeled and cubed
• 4 cups low-sodium vegetable broth
• 1 cup water
• 1 tablespoon unsalted margarine or butter

Method

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