Name: Carrot and Parsnip Soup
Ingredients: 1 medium uncooked onion(s) chopped; 2 medium uncooked carrot(s) sliced; 2 medium uncooked cubed parsnip(s); 1 cup(s) canned chicken broth; 0.5 tsp dried marjoram; 1 tsp basil fresh, if available, chopped; 0.125 tsp table salt or to taste; 0.125 tsp black pepper or to taste

Meal Items

uncooked onion(s)

1 medium, chopped
uncooked carrot(s)

2 medium, sliced
uncooked cubed parsnip(s)

2 medium
canned chicken broth

1 cup(s)
dried marjoram

½ tsp
basil

1 tsp, fresh, if available, chopped
table salt

⅛ tsp, or to taste
black pepper

⅛ tsp, or to taste

Notes

Mix vegetables, broth, marjoram and basil together in a microwavable container and cook on HIGH until vegetables are tender, about 5 minutes. Or, cook in a saucepan over medium-high heat, about 10 minutes. If desired, puree with an immersion blender in saucepan, or serve chunky. Season to taste with salt and pepper.

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Carrot and Parsnip Soup

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Carrot and Parsnip Soup

A happier, healthier you starts here

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