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Carrot Parsnip Soup (P, KLP, TNT)
Source: Self
Serves: 4 to 6, easily doubles and triples

4 medium parsnips (1 lb.), peeled and sliced thin
4 medium carrots (1 lb.), peeled and sliced thin
1 medium leek, thinly sliced
2 tablespoons olive oil
5 cups veggie broth
1 bay leaf
Salt and pepper to taste
Champagne Matzo Balls (click here for recipe)

Heat oil in large sauté pan. Add parsnips and carrots. Cook over moderately high heat until golden (about 10 minutes). Stir in leek, then add stock and bay leaf. Season with salt and pepper, cover and bring to boil. Cook over low heat until veggies soft.

Posted by Jenni Person

Nutritional Info Per Serving: N/A