INGREDIENTS
- 1 tbsp olive oil
- 2 onions, peeled and diced
- 4 parsnips, peeled and diced
- 4 carrots, peeled and diced
- 4 stalks of celery, sliced
- 1 medium sweet potato, peeled and diced
- 2 potatoes, peeled and diced
- 1 tsp caraway seeds
- 8 cups broth
- salt, pepper, and parsley to taste, chopped
METHOD
- Heat the olive oil in a soup pot.
- Saute the onion for 5 minutes.
- Add the vegetables and cook for 5 minutes, stirring frequently.
- Add the caraway seeds and broth.
- Simmer for 15 to 20 minutes, or until vegetables are cooked through.
- Add salt and pepper to taste and stir through.
- Serve with fresh parsley.
RECIPES
plantook