Parsnip, Turnip and Sweet Potato Soup

As I pull the final vegetables out of the garden, I find myself with an abundance of parsnips, turnips, and sweet potatoes.  Our freezer is already full of frozen parnips, turnips, kohlrabi, zucchini, squash, pumpkin, corn, carrots, etc.  So freezing MORE vegetables is out of the question.  I needed time to think.  I cleaned the vegetables and put them in my Lock N Lock round storage container.  A week later, I stumbled upon a soup recipe that called for parnsips and turnips. Down to the spare refrigerator to retreive my vegetables.  When I opened up the container I was fearful I would have moldy veggies. They looked wonderful!  With a few tweaks to the recipe, I was able to use the remaining parnips and turnips from the garden!  Now for the remaining sweet potatoes and pumpkins...

Parnsip, Turnip, and Sweet Potato Soup
Serves 4

1 onion, peeled and diced fine
2 cloves crushed garlic
2 tablespoon olive oil
4 parsnips, peeled and chopped
1 sweet potato, peeled and chopped
2 turnips, peeled and chopped
1 stalk celery, cut into 1" pieces
4 cups vegetable stock
1/2 cup half and half
salt and pepper to taste

In a dutch oven or soup pot, heat the oil until it simmers. Add the garlic, celery, and onion and saute for 1 minute.  Add the rest of the vegetables, saute over medium-high heat, stirring frequently for 5-7 minutes.  Add the stock, cover and bring to a boil.  Reduce heat and simmer for 15-20 minutes until the vegetables are tender.  Add the half and half, stir to combine.  Season with salt and pepper.  Blend with an immersion blender.  Serve immediately or refrigerate.