Parsnip Carrot Soup

Fall, soup.  Comfy

Ingredients

• 1 lb parnsips, peeled and diced
• 1 lb carrots, peeled and diced
• 1 yellow onion diced
• 1 leek, white and light green parts sliced
• 1 large yukon gold potato diced
• 3 cloves garlic
• 1 satchet with thyme parsley and bay
• 2 boxes of chicken stock

Directions

1. Cook onion, then leek, and then garlic in olive oil till soft
2. Add parsnips and carrots till soft
3. Add stock, potato, herbs
4. Cook 45 minutes – 1 hour
5. Spin with stick
6. Strain through tamis
7. Salt
8. Eat