Creamy Roasted Parsnip Soup - LiverSupport.com

Ingredients

• 2 lbs parsnips, scrubbed and cut into 1/2 inch pieces (look for small parsnips which are more tender)
• 1/4 cup extra-virgin olive oil
• 1 tsp Kosher salt
• 1/2 tsp freshly ground pepper
• 1 medium Spanish onion, diced (or yellow onion if available)
• 1 stalk celery, diced
• 1 1/2 quarts reduced-sodium vegetable broth, or homemade
• 1 bay leaf