Chop and dice into 1/2 squares, measuring about 1 cup each:
- 2 parsnips*
- 2 carrots
- 2 stalks celery
- 1 onion
In 8 quart pot pour:
- 3-4 tablespoons olive oil
Heat pot on medium heat until hot, 3-5 minutes. Saute onions until translucent, about 3-5 minutes Add parsnips, carrots, celery and stir well.
- 1/2 teaspoon dried thyme or 1 tablespoon fresh
Cook about two minutes, stirring every 10-20 seconds, adjusting the heat to keep them sizzling while you stir, until veggies look nice and shiny.
- About 1 cup Imagine vegetable broth, enough to cover the veggies completely.
Turn heat up to high to get it boiling, then turn heat back down so broth simmers well. Vegetables will absorb much of the broth after about 3 minutes, let liquid reduce* by about half.
- 2 more cups vegetable broth
- 5 cups Imagine chicken broth, low sodium or regular
- 1 bay leaf
Bring back to a boil, put on lid part way, leaving it a crack open, and reduce heat so broth simmers.
After about 10 minutes add:
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
Simmer uncovered another 10 or so minutes. Taste and add more salt (1/4 teaspoon at a time) and pepper, if needed. Spoon out the bay leaf and toss it. Cover and let sit until ready to serve.
What about the noodles? What about the chicken?
If you plan to add noodles prepare them (al dente) add to each bowl before you add the soup.
If you like, add cooked chicken near the end of cooking the soup.
- Parsnips used to scare me too. First peel it like you would a carrot, then chop the skinny end into 1/2 inch pieces. Cut the fat end lengthwise, then in half, then slice out as much of the tough center portion as you can, then chop your 1/2 inch pieces.