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Creamy Parsnip Soup

Parsnips are one of the unsung heroes of the vegetable world, delightful in soups or when roasted. This recipe creates a creamy texture, even without a drop of cream. With vegetable stock, the soup is light; with chicken stock, the soup is heartier.


Try chives for a garnish, adding a slightly sharp taste.  Leeks create a milder version of the soup than onions, with a more delicate although equally flavorful tastes.


This soup offends few groups; it’s vegan with vegetable stock, dairy free, kosher and great for diabetics.  So you can serve it no matter who is coming for dinner, expanding the table.

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