Ingredients
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2 stalks celery, sliced
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2 potatoes, diced
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2 large carrots or 3 small carrots, peeled and sliced
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10 ounces butternut squash
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2 bay leaves
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1/4 teaspoon thyme (added January 2007)
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1/4 teaspoon marjoram (added January 2007)
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2 cups vegetable stock
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4 cups water
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1 cup nonfat yogurt or 1 cup soy yogurt
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soy sauce or salt
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chopped chives (to garnish)
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2 onions, chopped
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ground black pepper
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1 large parsnip, peeled and sliced
Instructions
- Add all of the vegetables, stock, water and bay leaves to a large pot and bring to the boil.
- Reduce the heat and simmer until the vegetables are quite soft.
- Allow the vegetables to cool a little then puree in a food processor in batches until smooth. (Added January 2007: Include 2 cups of the cooking liquid reserving the rest to adjust the thickness later.).
- Return to the heat and stir in the pepper and soy sauce or salt.
- If using, stir in the yogurt taking care to not let the soup boil. (Added January 2007: If the soup is too thick for your taste, stir in a bit of the reserved cooking liquid.).
- Serve sprinkled with chopped chives.