30 minutes prep time | Serves 4
Ingredients:
1 large celery rib, thinly sliced
1 medium bunch broccoli, florets only, coarsely chopped
1 medium onion, chopped
2 small parsnips, peeled and sliced
4 c vegetable broth
Salt and freshly ground black pepper, to taste
2 to 3 tsp lemon juice, optional
Chopped fresh parsley for garnish
Directions:
In a deep saucepan, place celery, broccoli, onion, parsnips, broth, salt, and pepper. Cover tightly and bring to a boil over medium-high heat. Reduce heat, and simmer until vegetables are very tender, about 20 minutes. Add lemon juice, if using. In a blender, puree soup until velvet-smooth. Serve in bowls or pour into mugs. Garnish with parsley, if desired.
Per serving: 118 Calories, 8 g Protein, 22 g Carbohydrates, 6 g Fiber, 1 g Total fat, 145 mg Sodium, Vitamin C, Folate Vitamin E, Vitamin A, B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, Pantothenic acid, Magnesium, Manganese, Phosphorus, Potassium
