Parsnip Potato Soup
~ makes 6-8 servings ~
(be sure to clean all ingredients prior to use)
16 oz. parsnips (I found no need to peel them!)
16 oz. fingerling potatoes
4 c. organic low-sodium vegetable broth
6 oz. organic tomato paste
2 c. riced vegetable medley (I use the one from Trader Joe’s with cauliflower, broccoli, carrots, yellow onion, and green onions… SO good!!!)
2 c. cooked northern beans, rinsed and drained
pink Himalayan sea salt, to taste
freshly-ground black pepper, to taste
ground cumin, to taste
(Note: I use low-sodium broth so that I can add the pink Himalayan sea salt for its health benefits!)
1. Boil parsnips and potatoes in water until tender. Rinse in cool water, drain well, and dice to desired size.
2. Heat vegetable broth in large pot, add cooked parsnips and potatoes, vegetable medley, beans, tomato paste, and spices.
3. Stir well so that the tomato paste “melts” into the broth.
4. Simmer for approximately 5-10 minutes (longer if you like your vegetables soft… I prefer mine al dente!)
5. Garnish as desired, serve warm, and ENJOY!
(Refrigerate cooled leftovers.)
1. Serve as an appetizer or main dish!
2. Add shredded (cooked!) grass-fed beef and an extra 6 oz. tomato paste… and you have stew!