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Export 13 ingredients for grocery delivery
Step 1
Melt the butter in a large heavy pot and pour in the olive oil.
Step 2
Add the chopped parsnips, potatoes, carrots, onions, garlic, parsley, basil, salt, pepper, and bay leaf.
Step 3
Cook for 15 minutes, stirring occasionally.
Step 4
Stir in the vegetable broth.
Step 5
Bring to a boil, cover, and simmer over medium-low heat for 20 minutes, or until vegetables are tender.
Step 6
Discard bay leaf.
Step 7
Remove from heat and use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender, you can use a blender and blend until smooth. This should be done in several batches.
Step 8
Return soup to pot and, if using, add milk; add in chili powder and stir to combine.
Step 9
Serve warm.
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