Potato and Parsnip Soup Recipe | Dr. McDougall
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Ingredients
- 6 Cups Vegetable broth
- 1 Onion, chopped
- 4 Medium Parsnips, peeled and cubed
- 2 Large Russet potatoes, peeled and cubed
- 1 Carrot, sliced
- 1 Tbsp Lemon juice
- 1 Tbsp Fresh parsley, chopped
- Salt and pepper to taste
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