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1
/
4
cup fresh parsley
leaves
3 tablespoons olive oil
1 large leek, white
part only, cut in
1-inch pieces
3 parsnips, cut in
2
1
/
2
-inch pieces
2 large carrots, cut in
2
1
/
2
-inch pieces
1 rib celery, cut in
2
1
/
2
-inch pieces
1 turnip
2 potatoes
1
/
2
teaspoon ground
allspice
1 cup water
4 cups reduced-sodium
chicken broth
Position mini bowl and mini blade in work bowl.
With processor running, add parsley through feed
tube. Process until finely chopped, about 10 seconds.
Set aside. Heat oil in large saucepan or Dutch oven
over low heat.
Exchange mini bowl and mini blade for
multipurpose blade. Add leek to work bowl. Pulse
5 times, about 1 second each time, until coarsely
chopped. Remove to saucepan.
Exchange multipurpose blade for reversible
slicing/shredding disc to slice. Add parsnips,
carrots, and celery. Add turnip, cut to fit feed tube if
necessary. Process to slice. Remove to saucepan.
Increase heat to medium. Cook and stir for 4 to
6 minutes, until crisp-tender.
Exchange reversible slicing/shredding disc for 4 mm
shredding disc. Add potatoes, cut to fit feed tube, if
necessary. Process to shred.
Add to saucepan with allspice, water, and broth.
Heat to boiling. Reduce heat to medium-low. Cover.
Cook for 25 to 30 minutes, until vegetables are
tender. Add 2 cups cooked vegetables to work bowl.
Process until pureed, about 10 seconds. Add back
to soup with parsley.
Yield: 7 cups (7 1-cup servings).
Per serving: About 158 cal, 4 g pro, 23 g car,
7 g fat, 0 mg chol, 205 mg sod.
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WINTER ROOT SOUP WITH POTATOES
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