#41 parsnip, sweet potato and watercress chowder

2 tbsp butter
1 lb parsnips (peeled, diced)
1 1/5 cups onion (diced)
~3 cups veg broth
1 medium apple (peeled, diced)
1 1/2 cups sweet potato (about 2 medium, diced)
1/8 tsp freshly ground nutmeg
1 bunch watercress (leaves only)

Melt butter, add parsnips and onion, saute about 5 mins. Add veg broth and apple, simmer until parsnips are tender (12 mins), puree 3-4 cups of the mixture in a blender, return to pot, add sweet potato and nutmeg, cook until sweet potato is tender (12 mins), add watercress and serve.

Recipe adapted from Epicurious