Contributed by (Recipe adapted from “Just Vegetable Recipes” at www.justvegetablerecipes.com)

Ingredients

2 tsp Olive oil
2 tsp chopped Garlic
1 C chopped Onions
1/2 lb Carrots, sliced
1/2 lb Parsnips, sliced
4 C Chicken stock
3/4 C Milk (Dairy or non)
2 Tbs chopped fresh Parsley
chopped Chives, to taste

Instructions

In a medium pot heat oil. Add garlic and onion and cook until softened, about 5 minutes. Then add the carrots, parsnips, and chicken stock. Bring to a boil, reduce heat and simmer for 40 minutes. Remove from heat and puree with a hand blender or place in a blender or food processor and puree until smooth. Add the milk, parsley, and chives. When ready to serve, ladle into bowls.

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