- Line a large pot with water and add onion. Cook over medium high heat until onions are begining to be translucent, about 3 minutes. Add parnsips and celery and cook until celery turns bright green and starts to soften, about 3 minutes. Stir in shallot and garlic and cook for another two minutes.
- Add all remaining ingredients, cover and bring to a boil over high heat. Let boil for 2-3 minutes, then reduce to low and simmer 45-60 minutes.
- I transfer my soup to the blender in batches, pulsing to prevent overly pureeing the soup and making it too thin. But if you have an immersion belnder have at it.
This is perfect for this time of year. Mainly because it gives your body a lil break from all the naughty treats! Well that is in my case anyways. This is similiar to a pototo soup or a chowder. I LOVE parsnips and the texture here is great. So good and GOOD FOR YOU. 🙂 Try all my other Soup Recipes! 1 small onion, diced 1 large parsnip, skinned and sliced 2 celery stalks, sliced 1 celery root, skinned and diced 1 shallot, minced 2 garlic cloves, minced 4 cups vegetable broth 1 tsp cayenne pepper (or hot sauce to taste)