Healthy Carrot-Parsnip Soup

1. 1

   In a small saucepan, combine the broth, parsnips, carrots, potato, celery, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender.

2. 2

   Using a slotted spoon, remove half of the vegetables to a bowl; cover and keep warm.

3. 3

   Cool remaining vegetables for 5 minutes. Transfer to a blender; cover and process for 30 seconds. Add cream; process until blended. Add reserved vegetables; pulse until vegetables are chopped. Return all to the saucepan; heat through.

* Per serving · 4 servings · Values may vary.

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