Parsnip and Japanese Sweet Potato Soup

By Diana Moutsopoulos

4.8 / 5

10min

25min

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2 large parsnips peeled and sliced
1 large Japanese sweet potato peeled and cubed
3 carrots peeled and sliced
½ small onion sliced
2 cups water or as needed
2 teaspoons chicken bouillon base
1 teaspoon ground thyme
½ cup whole milk
salt and pepper to taste