by 2 members
Category: Soups and Stews
Be adventurous! Start your meal with an elegant soup made with parsnips, celery root and fennel.
Combine all ingredients in a soup pot. Bring to a boil, reduce heat and simmer for 30 minutes or until vegetables are soft. Blend all or a portion of the soup in a high-powered blender. Return to pot and reheat.
Serves 4
My Rating: (click on a star to select your rating)
HealthyMeredith
02/25/2021 01:54 PM
Rated this recipe:
I get things in my CSA that I am not accustom to cooking (parsnips, celeraic, & fennel). I was grateful to find this which incorporated all of them. Nice, light, great after a lunch salad. Recommend.
Blickeybear
12/18/2021 01:14 AM
I followed the recipe, except I puréed the onion & garlic in a little of the broth before cooking for the anti cancer benefit that Dr. Fuhrman discusses. I put everything in my InstantPot (four minutes on high pressure). This creamy soup is quite mellow with just a hint of sweetness. When I transferred the soup to my 64 ounce VitaMix pitcher, it filled it to the top (there was just a tiny bit I couldn't quite fit into the pitcher). All of us (three adults) gave the soup positive reviews. Along with our chopped green salad (which included beans and fresh fruit), we each had a bowl with three ladles full of soup, and there was still a generous container of soup left over. I will be making this recipe again.