Parsnip Soup

Servings: 4
Serving Size: 1 cup
3 cups vegetable stock
2 cups parsnips, peeled and chopped
½ cup yellow onion, chopped
1 tablespoon garlic, chopped
1 teaspoon onion powder
1 teaspoon garlic powder
¾ teaspoon sea salt
½ teaspoon black pepper
In a medium sized pot bring vegetable stock to a simmer. Peel and rough chop the parsnip and add to the pot. Add all remaining ingredients and let simmer for 20 minutes until parsnips are soft. In blender add half the pot and blend until smooth; repeat to 2nd half of pot. Reheat soup in pot, and serve hot.
Per serving: 107 calories, 1 grams fat, 1 grams protein, 24 grams carbohydrates, 4 grams dietary fiber