Parsnips, Potato, and Red Bell Pepper Soup

Ingredients 

10-15 parsnips, peeled, and chopped
2 medium potatoes, peeled and chopped
½ onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
~ 2-4 cups water or vegetable broth
1 tablespoon smoked paprika
1 tablespoon cumin
Salt & pepper to taste

Optional Add-ins:
cilantro, mint, or parsley for garnish

Directions

Heat large pot on high heat. Add chopped potatoes, parsnips, and onions with ~ ½ cup of water/veggie broth. Add seasonings and sauté for about 3-5 minutes, adding more liquid as necessary to prevent sticking.

Add red bell pepper and garlic. Saute another 3-5 minutes, adding water/veggie broth as necessary.

Add the rest of water/veggie broth. 2-3 cups for thin soup, 3-4 cups for thicker soup. Simmer for 10-15 minutes.

Use immersion blender to process mixture until desired consistency.

Garnish with herbs and pepper.