Next Generation Life Fitness

Parsnip Soup

Preptime: 10 min.
Cooktime: 30 min.

Calories: 218
Carbs: 32g
Fat: 7g
Fiber: 4g
Protein: 9g
Satfat: 2g
Sodium: 225mg

Ingredients:
2 tablespoons olive oil
6 parsnips, peeled and roughly chopped
2 carrots, peeled and roughly chopped
1 cup chopped onion
1/2 cup chopped celery
salt to taste
6 cups low sodium chicken broth
1 bay leaf
1/2 cup apple cider
freshly ground black pepper
pinch ground nutmeg
3 tablespoons fresh goat cheese

Directions:
1. In a soup pot, heat the oil over medium-high heat. Add the parsnips, carrot, onion, celery and a pinch of salt. Cook, stirring occasionally, until the vegetables soften, about 8 minutes.

2. Add the chicken broth and bay leaf and simmer until the vegetables are completely tender, about 20 minutes.

3. Remove the bay leaf. Puree the soup in a blender and return it to the same soup pot.

4. Stir in the apple cider. Season with salt, pepper and nutmeg. Heat thoroughly and serve the soup in bowls garnished with goat cheese.