Parsnip, Potato & Carrot Soup with Parsnip Chips - The Whole Food Nut

Ingredients

• 1 tsp EVOO
• 2 ½ cups onion (chopped (I like to use Vidalia onions))
• 3 cups parsnip (chopped)
• 2 potatoes (chopped (I used Yukon Gold spuds))
• 2 ½ cups carrot (chopped)
• 1 bulb of garlic (minced (yes, it's a lot of garlic but it's so good!))
• 1 TB thyme (or any herb you like)
• 6-8 cups veggie broth (depending on your preference for thick soup)
• ¼ tsp sea salt
• ¼ tsp black pepper (freshly ground)
• Toppings:
• 2-3 tsp avocado oil (for frying parsnip and carrot chips)
• ½ cup parsnip (cut into 1/8 “slices)
• 1 cup chives (chopped)