Tomato Parsnip Soup Recipe

10

Ingredients

3 tablespoons olive oil
4 whole cloves garlic, peeled
1 large onion, peeled and diced
1 ribs celery, sliced
12 parsnips, peeled and sliced
6 cups whole peeled tomatoes (canned or fresh)
2 cups tomato juice
4 cups vegetable stock
2 cups light cream
3 tablespoons chopped fresh dill
Salt and pepper

Preparation

Step 1

Heat a heavy, stockpot over medium-high heat. Add the olive oil, garlic, onion, celery and parsnips. Sauté for 10 minutes. Add the tomatoes, tomato juice and stock. Bring to a boil. Reduce the heat to a simmer and cook until the parsnips are soft and tender, 35 to 40 minutes. Remove from the heat. Puree the soup in the pot using a hand blender or working in batches with a blender until smooth. Return the soup to the pot and add the cream, dill, salt and pepper.

Makes 10-12 servings.