Wonderful winter soup

It’s getting really cold here in Portland and today was a perfect afternoon to whip up some really simple soup to warm up a little.

As with most of the recipes on here you can feel free to add things to this to adapt it to your tastes, you could even

Oh parsnips... (Image courtesy of free parsnip pics @ cartoon church.com)

substitute potatoes for the parsnips if you feel so inclined.

Winter Parsnip Soup

5-6 medium parsnips, cut in to quarters

1 yellow onion, quartered

4 cloves garlic, peeled

3 c Veg broth

1 c rice milk (or any substitute)

Serves 2-3

Preheat oven to 350. Place the parsnips, onion and garlic in a roasting pan, sprinkle with salt and pepper and place in the oven.  Bake for 20 minutes and then add 1/2-1 c of the veggie broth.  Continue to roast for about 10-15 min more or until the parsnips are soft (you can cover this with foil if the onions are getting too brown).

Remove veggies from oven and put in to a medium sauce pan.  Pour the remaining veggie broth in the sauce pan, cover and cook on medium heat for 10 minutes.  Add rice milk and using an immulsion blender blend the soup to the desired consistency, salt and pepper to taste and enjoy!