Soups & Stews

Fast and Simple Soup


Fast and Simple Soup

Course Soup
Cuisine American
Servings 4


  • 3 medium size carrots
  • 3 medium size parsnips
  • 6 cups vegetable broth
  • kosher salt and black pepper to taste
  • 1/2 lemon juiced
  • 1/4 tsp marjoram or 1/4 tsp thyme


  • Peel and dice the carrots and parsnips, then put in a big soup pot with the vegetable broth; add salt and pepper to taste.
  • Bring to boil over medium-high heat, then reduce heat to low and simmer gently for 15 to 20 minutes or until vegetables are very tender.
  • Cool.
  • Place mixture in blender and puree until smooth, using only enough broth to your liking.
  • Return the puree to a soup pot, stir in the lemon juice and herbs.
  • Heat over low heat and bring back up to temperature and serve hot.