Potato parsnip soup recipe

Ingredients

• 1 potato, steamed and chilled (½ cup juice, ½ tablespoon pulp)
• 2 stalks celery (½ cup juice)
• 1 tablespoon olive oil
• ¼ cup leeks, chopped
• 1 parsnip, peeled, boiled
• ½ cup potatoes, cubed
• 3 cups unsweetened rice milk
• ½ teaspoon fresh basil, finely chopped
• 1 teaspoon fresh fennel, finely chopped
• ¼ teaspoon mustard seed
• 1 teaspoon sea salt
• ¼ - ½ teaspoon black pepper
• 1 teaspoon soy sauce
• 4 sprigs fresh mint, as garnish (optional)

1. Juice the potato and celery separately. Set aside ½ cup of the potato juice, ½ tablespoon of the potato pulp, and ½ cup of the celery juice.
2. In a large saucepan, heat the oil and saute the leeks and parsnip for 3-4 minutes.
3. Combine with the juices, pulp, potatoes, rice milk, basil, fennel, mustard seed, salt, pepper, and soy sauce, and bring to a boil over high heat.
4. Reduce the heat to medium-low, and simmer, uncovered, for 10 minutes, or until the potatoes are tender
5. Garnish with mint sprigs, if desired. Serve hot.