Quick Parsnip and Carrot Soup

parsnip & carrot brothy soup 1 32 oz. box vegetable broth (1 qt.)

2 carrots, scrubbed and sliced thick

3 parsnips, scrubbed and chopped thick

2 collard or kale leaves, washed and sliced or chopped

5 green onions, sliced (use all white and green parts)

1/4 cup or small bunch fresh parsley, chopped

3 sprigs fresh dill (optional) or use 1 tsp. dried

salt and pepper to taste

In a medium pot, bring ingredients to a low boil, turn down the heat and simmer until veggies are tender, about 25 minutes.


Tower Garden
Juice Plus +