Creamy Parsnip-Vegetable Soup

Preparation

1. Step 1

   Heat the oil in a soup pot. Add the onion and celery and sauté over medium-low heat until both are golden.

   Step 2

   Add the celery leaves, parsnips, potatoes, carrots, tomatoes, seasoning, bouillon cubes, and just enough water to barely cover the vegetables. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are tender, about 20 to 30 minutes. Remove from the heat.

   Step 3

   With a slotted spoon, transfer half of the vegetables to a food processor or blender. Process until smoothly pureed, then stir back into the soup. Or simply insert an immersion blender into the soup pot and process until about half of the soup is pureed.

   Step 4

   Stir in the parsley and enough rice milk to give the soup a slightly thick consistency. Stir in the creamer, then season with salt and pepper. Return the soup to low heat and simmer very gently for 10 to 15 minutes.

   Step 5

   Serve at once, or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving. This soup thickens as it cools. Thin the consistency of any leftover soup with additional rice milk, and adjust the seasonings.

2. Nutrition Information

   Step 6

   Per serving:

   Step 7

   Calories: 259

   Step 8

   Total fat: 8g

   Step 9

   Protein: 5g

   Step 10

   Fiber: 8g

   Step 11

   Carbohydrate: 49g

   Step 12

   Cholesterol: 0mg

   Step 13

   Sodium: 97mg