Parsnip & Sweet Potato Bisque

• 2 Tablespoons Grapeseed Oil
• 1/2 whole Onion, Chopped
• 1 pound Parsnips, Peeled And Chopped
• 3/4 pounds Granny Smith Apples, Peeled And Chopped
• 3/4 pounds Sweet Potato (about 1 Large Potato), Peeled And Chopped
• 4-1/2 cups Water
• 2 Tablespoons White Wine
• 1 whole Vegetable Bouillon Cube
• 1/2 teaspoons Salt
• 2 whole Garlic Cloves, Chopped
• 1 cup Milk, Lowfat

1. In a large saucepan, place oil, onion, parsnips, apple and potato and cook for 3-4 minutes over medium heat.
2. Add water, wine, bouillon, and salt and cover and simmer for 30 minutes, stirring occasionally. Then add garlic and milk and simmer uncovered for 3 minutes.
3. Remove from heat. Hand blend (or transfer to processor or blender) and puree soup.
4. Ladle into bowls and serve hot.

grapeseed oil, onion, ube, sweet potato, water, white wine, salt, garlic, milk

Taken from tastykitchen.com/recipes/soups/parsnip-sweet-potato-bisque/ (may not work)