Description
These two root vegetables combine to make a smooth and creamy soup with nary a drop of dairy in sight! Great for AIP, Whole30, and even vegan eaters.
Ingredients
Scale
- 2 pounds parsnips, peeled
- 3 tablespoons olive oil or other fat, divided
- salt
- 1 large yellow onion (about 1/2 pound)
- 1 stalk celery
- 2 cloves garlic
- 1 bay leaf
- 1/2 teaspoon mace
- 1 pound turnips, peeled and diced
- 4 cups bone broth, vegetable broth, or water
- chives for garnish (optional)
Instructions
- Preheat oven to 300 degrees.
- Use vegetable peeler to cut part of one of the parsnips into long very thin strips, resulting in about 1 cup of strips. Toss these strips with a tablespoon of the olive oil and toss with about 1/4 teaspoon salt. Spread on a baking sheet lined with parchment and bake for about 30 minutes or until crispy and nicely browned but not burned, while you are preparing the soup.
- Cut the parsnips into chunks about 1-2 inches in size. Dice onion and chop celery stalk.
- Heat remaining 2 tablespoons of olive oil in a large saucepan over medium heat. Add parsnips, onion, and celery and cook, stirring frequently, for 4-5 minutes, or until lightly caramelized.
- Add garlic, bay leaf, and mace and cook for 1-2 minutes.
- Add turnips, broth, and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer.
- Cover and cook on simmer until everything is very tender (about 20-25 minutes).
- Transfer to a high speed blender or use an immersion blender and puree until very smooth.
- Taste and add additional salt, if desired.
- Garnish with parsnip chips, chopped chives, and a drizzle of olive oil to serve.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup