Recipe #10: Puree of Carrot and Parsnip

This one is made in the microwave.

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Serves  6

2 cups chopped carrots (about 4 medium)
1 cup peeled, chopped parsnips
1 medium chopped onion
1 medium potato, pealed and chopped
3 cups vegetable stock - Oxo
1½ cups skim milk
Sprinkle of chives or chopped green onion to serve

In microwaveable dish, cook carrots on high for three minutes, add potato and cook for 2 minutes, add onion and parsnip and cook for 5 minutes.

Stir in vegetable stock, cover and cook for 15 minutes.

In a food processor or blender process the mixture until smooth; return soup to pan.

Stir in the milk and reheat without boiling.

It can be prepared in advance and refrigerated up to 3 days, or frozen for up to 2 months.  If you make it ahead of time, add the milk just before serving.

When serving, sprinkle each bowlful with chives or chopped green onion.