Parsnip Broth

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Peel and chop the parsnips, carrots, and onion into large chunks.

3. 3

   Toss the chopped vegetables with olive oil, thyme, and rosemary, and spread on a baking sheet.

   Tip: Roast in the oven for 25 minutes, or until tender.

4. 4

   In a large pot, combine the roasted vegetables, chicken broth, apple cider vinegar, salt, and black pepper.

5. 5

   Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.

   Tip: Blend the soup with an immersion blender until smooth.

6. 6

   Strain the soup through a fine-mesh sieve into bowls.

7. 7

   Serve hot, garnished with chopped fresh herbs if desired.