Serves: 5
Total Calories: 183
Set Sun Oven out to preheat.
Put the oil in a pot large enough to hold all the ingredients, add the chopped vegetables, and stir to coat. Cover and transfer to the Sun Oven. Cook until the vegetables begin to soften, 30 to 40 minutes. Add the broth, replace the lid, and continue cooking until vegetables are very tender, another 40 minutes to 1 hour. Remove pot from the Sun Oven. Using an immersion blender, puree the soup until smooth. Season with salt and pepper. Ladle into bowls and garnish with the cilantro leaves.
This Sun Oven Parsnip Soup recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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