Earthy Vegetable Noodle Soup Recipe

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4 small parsnips, scrubbed and dried

2 parsnips, peeled and diced

3 tablespoons (1 1/2 oz.) unsalted butter

2 tablespoons brown sugar

2 tablespoons balsamic vinegar

Bunch of broccoli, stems removed, cut into large florets

1 turnip, peeled and diced

4 small carrots, scrubbed and dried

3 tablespoons olive oil

Grated Parmesan cheese to taste

2 red onions, quartered through the root

1 zucchini, sliced

2 carrots, peeled and sliced

2 stalks celery, sliced

3/4 cup water

6 oz. cooked pasta of your choice

3 large cauliflower florets, cut into quarters

1 tablespoon thyme and rosemary, chopped


(Recipe courtesy of TV Food Network)

1 turnip, cut in half and then into 3/4 inch slices

1/2 butternut squash, skin on, cut into 1 inch wedges

Salt and freshly ground black pepper

1 rutabaga, peeled and diced

1 cup vegetable stock

1 large garlic clove, minced

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