4.5/5
(2 Votes)
Ingredients
- 2 tsp. vegetable oil
- 1 tsp crushed garlic
- 1 cup chopped onions (1 lg)
- 3 1/2 cups chicken or vegetable stock
- 1 small potato, peeled and chopped
- 3/4 cup chopped carrots (1 lg)
- 3/4 cup chopped peeled sweet potato (1 small)
- 1/2 cup chopped peeled parsnip (1)
- 2 tbsp chopped fresh dill (Toppit cubes)
- salt and pepper
Preparation
Step 1
In a nonstick saucepan, heat oil; saute garlic and onion for approx 5 min or until softened.
Add stock, potato, carrots, sweet potato and parsnip. Reduce heat; cover and simmer for 30 to 40 min or until vegetables are tender.
Puree in a food processor (or with immersion blender) until creamy and smooth. Stir in dill.
DOUBLE RECIPE!!
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