Updated: Apr 3
For the Soup
2 tbsp ghee
½ bulb fennel, thinly sliced
1 leek, cleaned & sliced
4-5 large parsnips, peeled & sliced
1 small apples, cored & chopped
6 cups of vegetable broth
juice & zest of 1 lemon
1 tbsp fresh thyme leaves
Coarse sea salt & ground black pepper, to taste
In a large pot, heat the ghee and and sautee add the sliced leek and fennel for about 5min or until translucent. Add the remaining ingredients and simmer on medium heat until parsnips are tender about 20 minutes. Transfer to a blender and puree until creamy. Serve garnished with crispy veggies.
For the Crispy Veggies
10 brussels sprouts, trimmed & quartered (can be replaced by small broccoli florets)
6-8 mushroom caps, sliced thinly
2 tbsp loosely chopped hazelnuts, walnuts, roasted almonds or pumpkin seeds
2 tbsp balsamic vinegar
extra virgin olive oil
sea salt & pepper
Combine all ingredients on a baking sheet, toss with olive oil, balsamic, salt and pepper. Bake* for 10-15 minutes, stirring occasionally (400 F). When slightly crispy, remove from oven and serve hot, scooping desired amount over top each bowl of soup.
(*you can also prepare it on the stove using a cast iron skillet or wok).