Carrot and Parsnip Soup

By ShannonB

I made this nice recipe even healthier. It's a good way to use up parsnips and celery.

Ingredients

• 2 celery stalks, diced
• 1 large onion, diced
• 1 tbsp fennel seeds
• 5-6 large carrots, diced
• 4-5 large parsnips, diced
• 6 cups chicken or vegetable stock
• Salt to taste

Preparation

Step 1

Heat a large stockpot to medium high and toast fennel seeds until fragrant, about one minute. Spray with cooking spray and add celery and onion. Saute for four minutes. Add carrots and parsnips and saute four minutes more. Add the broth, bring to a boil, reduce heat and simmer 10-20 minutes until vegetables are tender. Puree in a blender and add salt to taste.