Carrots and Parsnips and Water…Oh, My!

So, what’s the aim here? Find recipes that fit into the student lifestyle: quick, cheap, healthy, and more often than not, made for one. Basically, we’re asking for small miracles.

Anyway, this week’s recipe actually fits the bill, AND it can even be made in a microwave, if you happen to be living dorm-style sans a stove-top, or you are trying to finish seventy-two projects and can’t afford the additional five minutes

You will need:

2 carrots, sliced

2 parsnips, sliced

1 onion, chopped

1 cup veggie broth

1 tsp marjoram

your favorite fresh herbs (dill works well, or basil, or sage) – try to keep to less that 1 tbsp
salt & pepper

water, as needed

optional additional ingredients:

3/4 cup soy milk

1 tbsp margarine

Buying the groceries was the toughest part of this recipe. Now combine all of the ingredients, with the exception of the water or the optional additional ingredients. Allow everything to cook for approximately 4 minutes on high in the microwave, or approximately 10 minutes on the stove-top. Dump everything in a blender and mix until your heart’s content, and, woo-hoo, you have soup! You may wish to add more water here to make the soup less like a stew and more like a broth; it’s to your taste. You may also wish to add the optional additional ingredients at this point, and continue to blend, which will make for a much creamier, richer soup. Adding these ingredients may cool the soup down somewhat, so you may wish to return it to the microwave or stove-top, but BE CAREFUL…soy milk can scorch just like regular milk, so keep it on low heat for just a few minutes on the stove-top, or just about 30 seconds in the microwave. Voila!