Creamy Parsnip-Vegetable Soup

• 1 1/2 tablespoons olive oil
• 1 1/2 cups chopped onion
• 1 large celery stalk, diced
• Handful of celery leaves
• 1 pound parsnips, scraped and cut into 1/2-inch dice
• 2 large potatoes, peeled and cut into 1/2-inch dice
• 2 medium carrots, peeled and coarsely chopped
• One 16-ounce can salt-free diced tomatoes, undrained
• 1 1/2 teaspoons salt-free seasoning (see page 4 for brands)
• 2 vegetable bouillon cubes
• 2 tablespoons minced fresh parsley
• 1 1/2 cups rice milk, or as needed
• 1/2 cup Silk creamer
• Salt and freshly ground pepper to taste

1. Heat the oil in a soup pot.
2. Add the onion and celery and saute over medium-low heat until both are golden.
3. Add the celery leaves, parsnips, potatoes, carrots, tomatoes, seasoning, bouillon cubes, and just enough water to barely cover the vegetables.
4. Bring to a rapid simmer, then lower the heat.
5. Cover and simmer gently until the vegetables are tender, about 20 to 30 minutes.
6. Remove from the heat.
7. With a slotted spoon, transfer half of the vegetables to a food processor or blender.
8. Process until smoothly pureed, then stir back into the soup.
9. Or simply insert an immersion blender into the soup pot and process until about half of the soup is pureed.
10. Stir in the parsley and enough rice milk to give the soup a slightly thick consistency.
11. Stir in the creamer, then season with salt and pepper.
12. Return the soup to low heat and simmer very gently for 10 to 15 minutes.
13. Serve at once, or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving.
14. This soup thickens as it cools.
15. Thin the consistency of any leftover soup with additional rice milk, and adjust the seasonings.
16. Per serving:
17. Calories: 259
18. Total fat: 8g
19. Protein: 5g
20. Fiber: 8g
21. Carbohydrate: 49g
22. Cholesterol: 0mg
23. Sodium: 97mg

olive oil, onion, celery stalk, handful of celery leaves, parsnips, potatoes, carrots, salt, salt, vegetable bouillon cubes, parsley, rice milk, silk creamer, salt

Taken from www.epicurious.com/recipes/food/views/creamy-parsnip-vegetable-soup-378913 (may not work)