I love soup! A one pot wonder. Comfort food on a blistery cold winter’s eve. You just can’t go wrong. Healthy whole ingredients combined to make a splendid bowl goodness. This recipe doesn’t ask you to rummage through the market trying to find exotic ingredients. Cheap, easy and accessible. Give me a halleluja! Eating healthy shouldn’t rack your brain, break your pocketbook, or cause you to toil over the stove for hours.

Zucchini & Parsnip Soup

1 tsp Olive Oil

1 tsp Butter

1 Medium Onion, chopped

1 Celery Stock, chopped

3 Cloves Roasted Garlic, minced

3 Sprigs Fresh Thyme

½ tsp White Pepper

½ tsp Sea Salt

2 Parsnips, peeled and chopped

3 Medium Zucchini, chopped

3 cups Chicken Stock

Greek Yogurt, to garnish

DIRECTIONS

In a large saucepan, melt the butter in the olive oil over medium high heat. Add the onion, celery and roasted garlic, season with thyme, salt and pepper and cook over moderately low heat, stirring frequently, until softened, 5-6 minutes. Add the zucchini and parsnips and cook, stirring frequently, until softened, about 10 minutes. Add the stock and bring to a simmer; cook until the zucchini and parsnip is very soft, about 10 minutes.

Puree with a hand held immersion blender or standing blender until smooth and velvety. Serve with Greek yogurt and toasted seeds.