Parsnip and Mushroom Soup

Ingredients

• 3 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 parsnips, peeled and diced
• 8 ounces mushrooms, diced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the parsnips and mushrooms and cook until the vegetables are softened, about 5 minutes.
4. Add the vegetable broth and bring to a simmer.
5. Reduce the heat to low and simmer for 20 minutes.
6. Stir in the cream and season with salt and pepper.
7. Serve hot.

Interesting Facts

• Parsnips are a root vegetable related to carrots and have a mild, nutty flavor.
• Mushrooms are a great source of B vitamins, as well as other vitamins and minerals.
• This soup can be made vegan by substituting the heavy cream with coconut milk.