If parsnips are out of season use extra cauliflower, or try beets, carrots, or broccoli. Use a homemade chicken or turkey stock for best results. this soup freezes well! Use wide-mouth pint or quart jars for freezing soup.
Ingredients
2 tablespoons
extra virgin olive oil
1 large
leeks
chopped
3
parsnips
peeled and chopped
1 large
head
cauliflower
chopped
(about 2 pounds)
8 cups
chicken bone broth
(or turkey or vegetable stock)
2 teaspoons
dried thyme
2 teaspoons
Herbamare
(or sea salt)
½ cups
chopped
parsley
