Creamy Parsnip-Vegetable Soup

Name: Creamy Parsnip-Vegetable Soup
Yield: 6 servings
Ingredients: 1 1/2 tablespoons olive oil; 1 1/2 cups chopped onion; 1 large celery stalk, diced; Handful of celery leaves; 1 pound parsnips, scraped and cut into 1/2-inch dice; 2 large potatoes, peeled and cut into 1/2-inch dice; 2 medium carrots, peeled and coarsely chopped; One 16-ounce can salt-free diced tomatoes, undrained; 1 1/2 teaspoons salt-free seasoning (see page 4 for brands); 2 vegetable bouillon cubes; 2 tablespoons minced fresh parsley; 1 1/2 cups rice milk, or as needed; 1/2 cup Silk creamer; Salt and freshly ground pepper to taste

December 9, 2011

Here’s another soothing, mild soup for cold weather. This is delicious with Garlic Croutons (page 159).

Recipe notes

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