Veganism

Delicata squash and parsnip soup

I’m not a particular fan of parsnip, but I received some this week in my local farmers’ market delivery box, so I thought I would make some soup with it and include some Delicata squash that was getting a tad old.

1 large parsnip, chopped

I large Delicata squash, peeled and chopped

I large onion, diced

Chives, chopped

Garlic cloves, to taste

1/2 cup cooked soldier beans

Vegetable stock, to cover

2 tablespoons tomato paste

Salt, to taste

I didn’t roast the squash, as I was short on time, but this would certainly be a good option. As usual, I don’t measure the wet ingredients; I simply pour enough stock to cover the vegetables. You can always add more water if the soup becomes too thick. I didn’t blend the soup, as I wanted to keep the chunky texture.

All the vegetables and the soldier beans were grown in Nova Scotia.

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