Parsnip and Carrot Soup
Makes 4 servings.
Prep Time: 20 minutes
Cooking Time: LOW 6 - 9 hours or HIGH 2 - 4 hours
- 1 medium
4 medium parsnips, peeled and
peeled and diced
4 cups nonfat chicken stock
1/2 teaspoon freshly ground black
1/2 cup small
pasta, cooked al dente and drained
1 cup croutons
1) In a small skillet, sauté
the leek until golden. Drain and place in the 3-quart or larger slow
3) In the slow cooker, add leek, parsnips,
carrots, chicken stock, bay leaf, salt, and pepper. Cover and cook on LOW for 6-9 hours or on HIGH
for 2 to 4 hours until the vegetables are tender.
5) Add the pasta during the last hour of cooking. Sprinkle each individual serving with garnish
of parsley and croutons.