Susan's Vegetable Soup

ingredients

1 T olive oil
2 cloves garlic, minced
1 onion, minced
2 stalks celery, minced
2 carrots, peeled and diced
2 parsnips, peeled and diced
1 large russet potato, peeled and diced
1 zucchini, diced
1 cup canned diced tomatoes
1/2 cup white wine
6 cups chicken stock, vegetable stock, or water
1 t chopped fresh thyme
1 T chopped fresh parsley
salt and pepper to taste

directions

In a large pot, heat the oil and add the garlic, onion, celery and carrot. Cook until the onion is transparent and soft. Add the parsnips, potato, zucchini, tomatoes, wine and chicken stock. Simmer gently until potato is very tender, about 25 minutes. Season with salt, pepper and herbs. Puree with a hand blender until smooth. Serve hot.

Source: Tanya's Cooking Class