My Potatoe-Parsnip Soup

 One of favourite things is Potatoe Soup. But I love to tweak it up a notch. It isn't exactly what it appears. There is no milk, cream, eggs, etc in the broth. Also, no salt added. I love it with garlic toast, or with a tortilla wrap for dipping.Pure heaven on a windy, cold winter's night.

 The ingredient amounts are kind of up to individual.  But here are the rough estimates, for making in  good sized stock pot:

2 cups water to thin out
1 carton veggie broth ( use two if you are making a bigger batch)
handful chopped onions
handful chopped green onions
handful chopped celery
12-14 medium potatoes, some with their skin on, some peeled
7 carrots chopped in chunks
7 parsnips chopped in chunks
handful of cilantro
pinch or two of garlic
pinch of basil. thyme, rosemary
Goodly grind of black pepper
2 cups of homemade pea soup , or half  large can of Habitant pea soup

 Chop potatoes and parsnips well. Leave some skin on a few potatoes

 Carrots make for a great colour in the  broth

 Let ingredients bubble in pot for about 40 minutes till veggies are tender. Then whiz soup until you reach desired consistency......

 Serve in bowls with a garnish, can even add a dollop of yogurt or sour cream. The soup has a lovely taste, slightly sweet, from the parsnips. Needs no salt. The additionof the pea soup helps bind it together. You can also throw in dried peas, or lentils to cook, but I find it works better with soup already on hand.