Parsnip Potage

Instructions

1. 1

   Preheat the oven to 425°F (220°C).

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2. 2

   Peel and chop the parsnips, carrot, and potato into 1-inch (2.5 cm) pieces.

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3. 3

   In a large pot, heat the olive oil over medium heat.

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4. 4

   Add the chopped onion, garlic, and celery to the pot and sauté until the vegetables are tender.

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5. 5

   Add the chopped parsnips, carrot, and potato to the pot, along with the broth, apple cider vinegar, salt, and black pepper.

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6. 6

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

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7. 7

   Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.

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8. 8

   Stir in the chopped parsley and serve hot.

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