Name: Healthy Root Vegetable Soup
Ingredients: 1 Yellow Onion (peeled and chopped); 1 med Leek (white part only, sliced 1/2 thick); 1 lg Parsnip (peeled and medium diced); 1 lg Creamer Potato (peeled and medium diced); 1 sm Celery Root (peeled); 6 cloves Garlic (peeled, left whole); 4-1/2 cups Half & Half (substitute: vegetable stock); 1/2 tsp Salt; 1 sprig Parsley; 2 sprig Thyme

Healthy Root Vegetable Soup

Check out recipes posted every Friday from our chefs! Today's recipe by Fort Myers, Florida's Executive Chef, Jillian Lane!

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Course Soup

Equipment

Stock pot
Vitamix blender

Ingredients

1 Yellow Onion peeled and chopped
1 med Leek white part only, sliced 1/2 thick
1 lg Parsnip peeled and medium diced
1 lg Creamer Potato peeled and medium diced
1 sm Celery Root peeled
6 cloves Garlic peeled, left whole
4-1/2 cups Half & Half substitute: vegetable stock
1/2 tsp Salt
1 sprig Parsley
2 sprig Thyme

Instructions

Combine all vegetables, herbs and spices to a stock pot cook. Pour in 4 cups of Half & Half into pot (liquids should just cover the vegetables).
On medium-high heat, simmer for approximately 30-40 minutes. Stir occasionally until all vegetables are fork tender.
Pull from heat, allow to cool slightly (5 minutes). Carefully remove and discard stems from thyme and parsley. Pour entire contents into a Vitamix or blender and blend until smooth. Add the additional ½ cup of Half & Half* to thin out the soup. Add in salt and pepper to taste.

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