Root Veggie Soup

You don't have to go cold turkey to start a post-Thanksgiving cleanse. Even if you went overboard with the mashed potatoes and pie, your body will thank you after eating this delicious root veggie soup.This recipe is from one of my favorite cookbooks, "Edible Brooklyn." I bought it while I was living in Brooklyn Heights, a charming neighborhood with brownstones and a beautiful promenade. I always find myself flipping through the pages when I feel a bit homesick for NY. The recipe looks long but is so worth it! To save time, you can always omit the toppings listed below. Bon Appetit!

ROASTED PARSNIP & SWEET POTATO SOUP w/ PARSNIP CRUMBS & APPLE SALSA

serves 4

 

 

 You will need:

 

2 medium apples, peeled & cored, 1 grated & 1 finely chopped

1 small red onion, finely diced

1/2 small bunch cilantro, stemmed & finely chopped

juice from 1 lime

salt

cayenne pepper

vegetable oil

4  parsnips, peeled, 1 finely diced and 3 cut into medium dice

paprika

2 sweet potatoes, peeled and medium diced

2 tbsp olive oil

4 tbsp unsalted butter

3 cloves garlic, chopped

1 large yellow onion, chopped

2 tsp ground cumin

1/8 tsp cinnamon

4 cups low-sodium veg. stock

1/2 cup heavy cream (optional)

 

1. Preheat oven to 400 f

 

2. Apple Salsa: mix grated apple, cilantro, red onion, lime juice, salt, pepper, cayenne to taste and set aside.

 

3. Parsnip Crumbs: coat heavy-bottomed pot with oil over medium heat. Add diced parsnip in batches when oil is hot until golden brown. Use a slotted spoon to remove from pan and place on paper towel . Season to taste with salt n pepper, set aside.

 

4. Combine the rest of the parsnips and sweet potatoes with olive oil in medium bowl, season with salt and pepper. Spread on baking sheet and roast until soft, about 45 min.

 

5. Melt butter in medium soup pot over medium heat. Saute yellow onion and garlic until tender. Add chopped apple, roasted veggies, cumin and cinnamon. Add veg. stock and let simmer about 30 min.

 

6. Let cool for a minute, then puree soup, working in batches in a blender until very smooth. At this point, mix in heavy cream. I used less cream and a bit more veg. stock.

 

7. Serve in bowls, and top with the salsa and crispy parsnip crumbs! So Good!

 

 

Recipe from "Edible Brooklyn"