Roasted Parsnip and Sweet Potato Soup
Serves 8-10 (or freeze it in small portions for lunches.)
Preheat oven to 375 degrees.
3 cups parsnips, peeled and sliced into 1/2" slices
6 cups sweet potatoes, peeled and cubed
1 medium sweet onion, peeled and quartered
2T olive oil
4 cups organic chicken broth
3 cups low-fat milk
Place vegetables in a bowl and toss with the olive oil. Place in a large roasting pan and season with salt and pepper. Roast until vegetables are soft and slightly caramelized, about 1-1 1/2 hours. Remove from oven and cool slightly.
Process roasted vegetables in small batches in a food processor. Put pureed veg into a Dutch oven and add chicken broth and milk. Adjust seasonings and heat through.
To make it really tasty, add a pat of Irish butter on top. :)
This is a very filling soup, rich and hearty. Serve it with a salad and some crusty bread and you have a meal fit for a queen.