|Saturated fat||1 g|
|Polyunsaturated fat||0.7 g|
|Monounsaturated fat||5.1 g|
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- Heat oil in a large stockpot and add onions, smashed garlic, and celery. Sauté until veggies are softened, around 4 minutes. Stir in bay leaves and parsley.
- Add potatoes, parsnips, vegetable stock, and water. Bring to boil and reduce heat to simmer for 30-45 minutes.
- Remove mixture from heat, season with salt and pepper, add plain yogurt if using. Purée with an immersion or standard blender until reaching desired texture. Serve immediately.
- Handy Hint: Add 1/2 cup diced apples, swap parsley for sage, and use Valencia onion for a slightly sweeter taste.