Carrot Parsnip

a/Recipes/Student Living by

A brightly coloured and easy-to-make soup to warm you up when the weather and midterms are getting you down…


2 cups chopped carrots (about 4 medium)

2 chopped medium parsnips

1 small onion

1 medium potato

3 cups vegetable stock

1 ½ cups milk


1) Sauté the vegetables in one teaspoon of oil for about 20 minutes

2) Add vegetable stock

3) Bring to a boil

4) Cover and simmer for 30 minutes

5) Purée mixture in a blender (you’ll need to do this in batches)

6) Add milk, stir, and enjoy!