Parsnip, Carrot, and Potato Soup

A bowl of Parsnip, Carrot, and Potato Soup

 I subscribed to a food coop program this spring and am learning how to cook some vegetables I've not worked with as much before. This week is a little cool and rainy (hello, April.) I modified this recipe from Vegan Blueberry to use up more of the vegetables I had this week. 

Ingredients:

1/2-1 Tbsp olive oil

1 onion, diced

3 cloves garlic, minced

1# (1 pound) parsnips, chopped 

1# (1 pound) carrots, chopped

1# (1 pound) potatoes,chopped

64 oz low sodium veg broth

fresh herbs to preference: sage, rosemary, thyme (sometimes these come in a pack together called "poultry blend")

salt & pepper (to taste)

Directions:

1. Heat olive oil on Saute setting on Instant Pot. Add onion and garlic, stirring until the onion has turned translucent. Do not let onion and garlic burn.

2. Add 8 cups of vegetable broth, chopped vegetables, and herbs.

3. Set Instant Pot to "soup" setting and close valve.

4. Once instant pot is complete, vent.

5. Use an immersion blender to blend the soup into a creamy texture.

6. Serve hot, salt & pepper to taste.

Notes:

• Makes 8 servings.
• This recipe uses my Instant Pot, which I don't use all that often. However, you can easily do this on the stove or in a crockpot. Just cook until veggies are fork tender.