1 pound parsnips
1 large sweet potato
1 small head broccoli
1 small onion, finely chopped
3 cups water
3/4 teaspoon salt
1 cup part-skim ricotta cheese
2 cups low-fat milk
1/2 cup instant potato flakes
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
2 tablespoons grated Parmesan cheese
Peel parsnips; halve lengthwise and cut crosswise into 1/2-inch slices. Peel sweet potato; cut into 1/2-inch cubes. Cut broccoli head from stem and separate into small flowerets. Peel stem and cut into 1/2-inch cubes.
Bring water and salt to a boil in a large pan. Add parsnips, sweet potato, broccoli stems and onion. Lower heat and simmer six minutes. Add broccoli flowerets; simmer three minutes or until all the vegetables are tender.
Combine ricotta cheese, milk, potato flakes, pepper and nutmeg in a blender. Mix until pureed. Stir mixture into soup until well blended. Heat through. Ladle into bowls and sprinkle with Parmesan cheese.