Winter Root Vegetable Soup

This is one of my favourite soups. I make some variation of it every winter when root vegetables are abundant and easily available!! The combination of parsnips, carrots, and turnips with celery turn out an astonishingly hearty and tasty soup. If you have home made vegetable stock, use that. If not, try an organic, low/no sodium variety for the most natural taste!!

Ingredients:
4 cups vegetable stock (I use home made)
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 potato, peeled and cubed
1/2 turnip, peeled and cubed
3 stalks celery, chopped
Small bunch flat leaf parsley
Salt, to taste
1/2 tsp black pepper, freshly ground
1/4 cup milk
1 tbsp butter
Sour cream, for finishing

Method:

1. Wash all the vegetables and place in a heavy bottomed pan. 
2. Pour in the vegetable stock. Bring it  to a simmer.
3. Cover and cook until the vegetables are very tender.
4. Remove the pan from the heat and let it sit for about an hour.
5. pour into a blender and give it a spin or two.
6. Pour back into the pan, stir in the milk and butter.
7. Season with salt and black pepper. Throw in the parsley.
8. Heat well. 
9. Ladle into serving bowls, top with a dollop of fresh cream and a sprig of parsley.

Serve the soup hot with garlic or herb-seasoned toast.

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