Bistro Broccoli Chowder

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1 medium-size onion, diced small

4 cloves garlic

1 teaspoon dried rosemary

Several pinches of freshly ground black pepper

1/2 teaspoon salt

1 pound Yukon Gold potatoes, cut into 1/2-inch chunks (no need to peel)

1/2 pound parsnips, peeled and cut into slightly less than

1/2-inch chunks

5 cups chopped broccoli, the stalks chopped into thin slices, the tops cut into small florets

4 cups vegetable broth

1 cup unsweetened almond milk

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