by Sarah Steimer
- olive oil
- 4 large or 6 smaller parsnips (4 cups) cut into 1/2-inch pieces
- 5 medium-sized carrots (2 cups) cut into 1/2-inch pieces
- 1/2 large onion (1 cup) diced
- 6 cups vegetable broth
- 3/4 cup sun-dried tomatoes (not in oil), roughly chopped
- 2 teaspoons oregano
- 1 teaspoon rosemary
- salt and pepper, to taste
- balsamic vinegar (optional)
Heat oil in a dutch oven or sturdy pot over medium-high heat. Add parsnips, carrots and onion. Cook for 5 minutes, stirring occasionally.
Ad 3/4 cup broth and cook for 10 minutes, or until the broth is evaporated. Add the remaining 5 1/4 cups broth, along with 1/2 cup sun-dried tomatoes, oregano and rosemary. Season with salt and pepper. Cover and bring to a brisk boil. Remove from heat and let cool for a few minutes.
Puree in a blender or food processor a few cups at a time until smooth.
Add remaining chopped tomatoes. Serve immediately, drizzled with balsamic vinegar if desired and served with a crusty bread. We had it with a great whole-wheat baguette.
Makes 6 servings.
Recipe adapted from: Vegetarian Times
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