Ingredients
- 2 T. Canola oil
- 1 med. squash, peeled & diced
- 2 carrots, peeled & diced
- 3 parsnips, peeled & diced
- 1 sm. onion, peeled & diced
- 6 sprigs fresh thyme
- 1/2 t. ground coriander seed
- 6 c. Chicken stock
- 1 1/2 t. salt
- to taste freshly ground pepper
- 2 T. champagne vinegar
- 1 bay leaf
Instructions
Step 1
In large stock pot over medium heat, warm the oil.
Step 2
Add squash, carrots, parsnips, onions.
Step 3
Cook veg., stirring occasionally, until tender (about 5 min).