Winter Root Soup with Potatoes

1⁄4 cup fresh parsley leaves

3 tablespoons olive oil

1large leek, white part only, cut in

1-inch pieces

3parsnips, cut in 21⁄2-inch pieces

2large carrots, cut in 21⁄2-inch pieces

1rib celery, cut in 21⁄2-inch pieces

1turnip

2potatoes

1⁄2 teaspoon ground allspice

1 cup water

4cups reduced-sodium chicken broth

Position mini bowl and mini blade in work bowl. With processor running, add parsley through feed tube. Process until finely chopped, about 10 seconds. Set aside. Heat oil in large saucepan or Dutch oven over low heat.

Exchange mini bowl and mini blade for multipurpose blade. Add leek to work bowl. Pulse 5 times, about 1 second each time, until coarsely chopped. Remove to saucepan.

Exchange multipurpose blade for reversible slicing/shredding disc to slice. Add parsnips, carrots, and celery. Add turnip, cut to fit feed tube if necessary. Process to slice. Remove to saucepan.

Increase heat to medium. Cook and stir for 4 to 6 minutes, until crisp-tender.

Exchange reversible slicing/shredding disc for 4 mm shredding disc. Add potatoes, cut to fit feed tube, if necessary. Process to shred.

Add to saucepan with allspice, water, and broth. Heat to boiling. Reduce heat to medium-low. Cover. Cook for 25 to 30 minutes, until vegetables are tender. Add 2 cups cooked vegetables to work bowl. Process until pureed, about 10 seconds. Add back to soup with parsley.

Yield: 7 cups (7 1-cup servings).

Per serving: About 158 cal, 4 g pro, 23 g car, 7 g fat, 0 mg chol, 205 mg sod.

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KitchenAid 690, 670 manual Winter Root Soup with Potatoes
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690, 670 specifications

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