CREAMY PARSNIP-VEGETABLE SOUP

Creamy Parsnip-Vegetable Soup image

Yield 6 servings

Number Of Ingredients 14

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

Steps:

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