Potato Parsnip Soup
1 medium onion, chopped
2 parsnips peeled and chopped (about 2 cups)
2 potatoes, chopped (I leave the peel on, but you can peel 'em)
3 stalks celery, chopped up, leaves and all
1 tablespoon olive or vegetable oil
2 teaspoon dill weed
2 teaspoon ground fennel seed
lots of black pepper
4 cups water (or veggie stock), or 2 cups water and 2 cups soymilk
salt, to taste
Saute onion in oil until translucent. Add chopped veggies and dill and fennel. Saute another 10 minutes. Add water or stock. If using soymilk, do not add until end. Simmer for about 30 minutes, or until veggies are all tender.
Puree, adding soymilk if using it. Taste to season. Really good with some rye croutons. You could throw carrots in if you like, as well.