Sunday, February 27, 2011

Easy Carrot-Parsnip Soup

Wash your root vegetables and chop off the greens.

Chop in 1-inch pieces and toss with some butter & olive oil or coconut oil in a deep pot.

 Add a little stock, herbs, and salt.  Cover, and let it cook over medium heat for 20 minutes or until the vegetables are tender.

 Blend with a stick blender (handheld) right in the pot.  Add more stock, or cream, if desired.

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