3 medium carrots, peeled and chopped
2 medium parsnips, peeled and chopped
2 celery stalks, chopped (or celery root)
1 large russet potato, peeled and chopped
1 large turnip, peeled and chopped
1 large leek, white part only, thoroughly rinsed, sliced
1/2 large rutabaga, peeled and chopped
2 tablespoons chopped flat-leaf parsley
2 teaspoons kosher salt (more to taste)
1/2 teaspoon white pepper

Combine water or stock, all veggies, parsley, salt, pepper, coriander and bring to a boil over medium high heat.  Reduce heat, cover and simmer for 45 minutes until all veggies are tender. Remove from heat and puree the soup to desired consistency.  Stir in cream and butter and adjust the seasonings to taste.


Shared by CSA member

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