Heat oil in a large Dutch oven over low-medium heat and add the scallions. Sauté until softened then add carrots, parsnips, potatoes and broth. The broth should cover the vegetables. If it does not, add more (if you have ior top off with water. Cover and bring to a simmer and cook for about 20 minutes or until vegetables are tender when pierced with a knife.

If you have an immersion blender, purée the soup right in the pot. If not, transfer the soup to a blender in batches and blend until smooth. Take care as the soup is hot; follow your blender manufacturer’s instructions.

Add the almond milk and blend until smooth. Taste and adjust seasoning, which will largely depend on the flavor of the broth that you began with. Heat to desired temperature and serve. You can garnish with fresh herbs if you like, but it is not necessary. The pure, sweet, earthy flavor of the root vegetables is so fabulous unadorned, that the garnish is truly an extra. Our Vegan No FODMAP Root Vegetable Soup can be refrigerated in an airtight container for up to 3 days.