Warming Autumn roots Soup with roasted pecans
The humble parsnip gets a makeover in this easy one pot soup that freezes and stores well for lunch!
Assembly of Goodness:
- 6-8 medium sized parsnips
- 1/2 -1 small/medium cauliflower chopped into florets
- 2 stalks celery – chopped
- 1/4 cup olive oil
- 4 tablespoons fresh chopped rosemary divided
- 3 cloves garlic chopped well
- 1 box organic vegetable or (preferably) chicken stock
- 1/2 teaspoon dried tarragon
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon ground nutmeg
- Sprig of fresh chopped green onion or chives
- ½ cup pecans (reserve for roasting in the oven as topping)
- Preheat your oven to 350 degrees F.
- Peel and slice parsnips and chop into small chunks
- Add parsnips to a bowl with the cauliflower florets.
- Add olive oil and 3 tablespoons of chopped rosemary, as well as the chopped garlic and toss well to cover all the vegetables in oil.
- Pour veggies mixture into a large baking dish and roast in the oven for 60 minutes and the vegetables are turning golden and tender
- Transfer the vegetables and scrape the pan drippings the pan to a large pot on stove.
- Add the stock and blend with a hand blender until smooth.