This recipe is a fun little part of my healthy holiday menu post. See the first post here.

Cozy Roasted Parsnip Soup

Makes 4-6 servings

Notes: Can be made ahead of time. If you don’t like parsnips, try them anyways. Or use carrots, squash or sweet potatoes in it’s place. I loooove roasting the parsnips and potatoes first, for a more hands-off method, but the method below is much faster if you’re short on time. 

1 large or 3 small parsnips (pssst- they look like white carrots)

1 leek

2 russet potatoes

1 carton/4 cups organic chicken broth

2 teaspoons sea salt

1 teaspoon pepper

In a large stock pot over low heat, add olive oil to warm. Cut ends off of the leek, and slice in half so you have two equal pieces. Slice each in half lengthwise and place cut-side-down on a cutting board to slice into equal sized pieces. Add to stock pot.

In the meantime, wash and peel parsnips and potatoes, then chop into similar sized pieces. When leeks have browned, add in parsnips, potatoes, sea salt and pepper, and broth. Cover and bring to a boil, then reduce heat to medium-low and let cook for 10-15 minutes.

Pour all ingredients into a blender to puree. Season with extra sea salt and pepper if needed.

Garnish with roasted pumpkin seeds (homemade or purchased- Trader Joe’s pumpkin spice ones are to die for) and chopped tarragon (leftover from the Kale Salad with Pomegranate and Bacon Salad).

Love this recipe? You’d love the cookbook then too. And be sure to check out the brand new Food Academy, now open for enrollment, and the seasonal meal plans!