Parsnips are hardy winter roots whose mild flavor is perfect for this soothing cool-weather soup. Serve with a hearty winter grain dish for a warming meal.
- 1 1/2 tablespoons olive oil
- 1 cup chopped onion
- 4 medium potatoes, peeled and finely diced
- 1 pound parsnips, peeled and diced
- 32-ounce carton vegetable stock,
4 cups water with 2 vegetable bouillon cubes
- 1 tablespoon all-purpose seasoning blend (like Spike or Mrs. Dash)
- 2 cups rice milk
- 1/4 cup finely chopped fresh parsley
- 1 to 2 tablespoons finely chopped fresh dill, to taste
- Salt and freshly ground black pepper
Heat the oil in a large soup pot. Add the onion and sauté over medium heat until it is golden. Add the potatoes, parsnips, broth, and seasoning blend. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the potatoes and parsnips are tender, about 20 minutes.
With a slotted spoon, transfer two cupfuls of the potatoes and parsnips to a shallow bowl. Mash well and stir them back into the soup.
Add the rice milk, parsley, and dill. Season to taste with salt and pepper. Simmer over very low heat for 10 minutes, or just until thoroughly heated through. Serve at once, or let the soup stand for an hour or so off the heat, then heat through before serving.