Cream of White Vegetables Soup

1 large head of cauliflower, broken into florets
3 medium russet potatoes, peeled and cut into cubes
1 medium onion, chopped
1-2 small turnips
1 medium parsnip
1 qt. vegetable broth
2 tsp. dried tarragon
Salt and Pepper to taste
Milk (1% used in calculation)

~Melt the butter in a large pot. When it starts to foam a little, add the onion. Saute with salt until transparent.
~Add all the white vegetables and stir.
~Pour in broth and add the tarragon, salt and pepper. If the broth does not cover all the vegetation, add water to cover. (it won't ruin the taste, don't worry)
~Bring everything to a boil, then reduce to a simmer. Cook 20-30 minutes, until all the vegetables are soft.
~Puree the whole shebang with the best kitchen invention ever, the stick blender!
~Add milk to thin the soup to your liking. DO NOT boil the soup after adding the milk.

Serve piping hot with a nice crusty roll!

Number of Servings: 8

Recipe submitted by SparkPeople user BTVMADS.