- 3 parsnips, peeled and cut into 2 inch pieces
- 3 onions, thinly sliced
- 5 pound(s) carrots, peeled and cut into 2 inch pieces
- 1 potato, peeled and cut into 2 inch cubes
Saut onion in olive oil in large pot. Add vegetables and fill pot with water. Boil until vegetables soft. Use conventional or immersion blender until liquid is homogeneous. Add nutmeg, salt, and pepper to taste.