Friday, April 10, 2015

Roasted Carrot and Parsnip Soup

Roasted Carrot and Parsnip Soup

Ingredients:
  • 1 pound of carrots - peeled and cut into 1 inch slices
  • 1 pound of parsnips - peeled and cut into 1 inch slices
  • 1 medium yellow onion - peeled and cut into 1 inch chunks - I used half a large onion.
  • 3 cloves of garlic - unpeeled
  • 2 Tbs olive oil
  • 8 twists of black pepper
  • 4 cups of vegetable stock

See full instructions on: greenvalleykitchen.com

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