Parsnip, Carrot, Potato Soup

Ingredients:  1 cup parnsips peeled and chopped into 1/2 inch pieces, 2 cups carrots peeled and chopped into 1/2 inch pieces, 1 cup potato chopped into 1/2 inch pieces, one medium onion minced, 3 cloves garlic minced, 3 cups vegie broth, 1 1/2 cup whole milk, 1/4 cup fresh herbs (I used parsley, chives, basil and oregano), 1 stick butter, salt and pepper to taste.

Method:  saute onion and garlic in butter for about 5 minutes. Add parsnips and carrots and vegie broth.  Simmer for 20 minutes.  Add potatoes and herbs and simmer another 15 minutes.  Remove half the vegetables.  Puree the other half of the vegetables and add the whole pieces back to the mixture.  Add the milk and warm.  Add salt and pepper to taste.