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Parsnip, Carrot and Pasta Soup

kept bychakley
recipe bysometimesiveg.com
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Ingredients: 

2 cups leek, thinly sliced
2 cups parsnips, peeled and diced (about 8 small parsnips)
2 cups carrots, peeled and diced (about 4 carrots)
2 cloved garlic, minced
5 cups water
1 1/2 tablespoons vegan better than bouillon (or 1 cube veggie bouillon)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried basil
1/2 small pasta


 

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