Celery Root and Parsnip Soup

Health Highlights

Ingredients

2 tbsp	Extra virgin olive oil
1 large	White onion (diced)
2 clove(s)	Garlic (peeled and diced)
908 gm	Celeriac (celery root - peeled and diced)
454 gm	Parsnip (peeled and diced)
1 1/2 tsp	Sea Salt
5 cup	Water
1 dash	Black pepper (optional - to taste)

In a medium-large pot, sauté onion and garlic with oil at medium heat, until softened.
Add remaining vegetables and salt, mix well and cover for about 5 minutes.
Add water and bring to a boil, then reduce heat to simmer for 15 minutes.
Remove from heat and puree in a food processor or with an immersion hand blender.

Calories 126

Calories from fat 35

Calories from saturated fat 5.4

Total Fat 3.9 g

Saturated Fat 0.6 g

Trans Fat 0.0 g

Polyunsaturated Fat 0.6 g

Monounsaturated Fat 2.6 g

Cholesterol 0

Sodium 570 mg

Potassium 577 mg

Total Carbohydrate 22.3 g

Dietary Fiber 4.4 g

Sugars 5.7 g

Protein 2.5 g

Vegetables

2.8