Parsnip and Root Vegetable Soup

Enjoy this velvety parsnip and root vegetables soup with a side of bread or toast.

Serves: 6

Prep Time: 10 min

Cooking Time: 30 min

Total:  40 min

Ingredients

1 onion, chopped
3 large carrots, peeled and chopped
3 parsnips, peeled and chopped
1 potato, peeled and chopped
1 cup pumpkin puree, optional
4-5 cups water
1 cube vegetable bouillon
1 tbsp. fresh thyme leaves
2 tbsp. fresh basil leaves
3 tbsp. fresh lemon juice
salt and pepper, to taste

Directions

1. In a large pot combine water, onion, carrots, potato, parsnips and stock cube. Bring to a boil, then reduce heat slightly, cooking for 30 minutes until vegetables are tender.
2. Using an immersion blender, blend until smooth. Add pumpkin puree, if using, and additional water to thin soup.
3. Stir in lemon juice, thyme, basil, salt and pepper. Taste and adjust if necessary.
4. Serve warm, with a side of fresh bread or toast.

Adapted from dairygoodness.ca