Sunday, November 16, 2014

Roasted Parsnip and Carrot Soup

Caleb mentioned how good parsnips and carrots are when roasted. So I roasted a portion of the abundant parsnips and white carrots still waiting for me to process.  Then I added vegetable broth to make soup. Very tasty and easy.  

To garnish the soup, I sauteed sage leaves that I had picked in October from my sage plant on the deck and then stored in the refrigerator.  The idea of sauteed sage leaves came from a friend who is a waitress at a "high-end" Italian restaurant where customers often comment on their enjoyment of this garnish on a variety of soups.  To give it a bit of Pzazz,  I added 1/8 teaspoon maple syrup to the sauteed sage leaves and loved the combination. The pairing of earthy and sweet was delightful.  Definite Pzazz!  

White and orange carrots and parsnips from the garden

One batch of scrubbed carrots

    1 pound parsnips, peeled and chopped into 1" slices
    1/2 pound carrots, peeled and chopped into 1" slices ( I used white carrots)
    1/2 Tablespoon coconut oil, melted 
    1/4 teaspoon sea salt
    1/4 teaspoon, freshly ground pepper
    3 cups low-sodium vegetable broth
      Optional:  2 Tablespoons minced fresh herbs of sage, rosemary, dill, or parsley added to the puree

      Optional garnish:  Sage leaves (about 10 or so)  sauteed in coconut or olive oil with 1/8 teaspoon maple syrup 

Roasted parsnips and carrots
Preheat oven to 425 degrees F. 

If the parsnips and carrots are large, I suggest cutting them in half lengthwise before slicing them. Then they will all bake more evenly. Put them into a bowl. Drizzle with oil, sea salt, and pepper. Toss to coat all of the vegetables well. Place on a rimmed baking sheet. If you want clean-up to be really easy, line the pan with parchment paper. Roast 
the vegetables in a 425 degree oven for about 30-40 minutes, depending on the size of the vegetables. They should be easily pierced with a fork when finished. 

Remove from the oven and when slightly cooled, place into a 6-cup glass measuring container.  Then add one cup of the the vegetable broth, warmed slightly, and the herbs if you are using them. Puree with an immersion blender stick.  Gradually add the remaining warmed vegetable broth, blending after each addition. Parsnip Pzazz!


Nutrition per serving:         

Servings per recipe: 4
Serving Size: 1 cup
Calories: 130
Total Fat: 2 g
Cholesterol:  0 mg
Sodium: 288 mg
Total Carbs: 27 g
Dietary Fiber: 6 g
Protein: 2 g

No comments:

Post a Comment