Canned broth works fine here, but this simple soup will taste even more delicious if you use homemade stock. You may be surprised at how much sweet flavor the soup gains from the parsnips. Ingredients 2 large carrots, peeled, cut on a diagonal into 2” pieces 2 large leeks, white and light-green parts only, cut on a diagonal into 2” pieces 2 large or 3 medium parsnips, peeled, halved lengthwise if large (remove woody center, if needed), cut on a diagonal into 2” pieces 1/2 medium head of savoy cabbage, cut into 4 wedges, each with some core attached 2 flat-leaf parsley sprigs plus 1 tablespoon chopped for garnish 5 cups homemade chicken stock or low-sodium canned chicken broth Kosher salt and freshly ground black pepper Preparation Place carrots, leeks, parsnips, cabbage, parsley sprigs, and stock in large heavy pot. Bring to a boil; reduce heat to low, cover, and simmer until vegetables are tender but not falling apart, about 20 minutes. Season with salt and pepper. Garnish with chopped parsley.