A hot, creamy soup is one of the tastiest ways to stay warm in the winter. This sophisticated bisque-inspired soup is based in parsnip-root, and adds elements of sage, black truffle oil, and cashew.
Did you know that parsnips are not grown in warm climates, since frost is necessary to develop their flavor? Parsnip is richer in vitamins and minerals than its close relative the carrot. It is particularly rich in potassium and fiber.
What You’ll Need (serves 6):
• 6 medium, organic parsnips.
• 4 – 5 cups water (depending on thickness you want)
• 1 small, organic sweet potato
• 4 cloves of organic garlic, crushed.
• 2 medium, organic yellow onions
• 4-5 fresh sage leaves
• 1/4 cup raw cashews
• 2 Tbl extra virgin olive oil
• 1 tsp Celtic sea salt
• 1 cube unsalted vegan bouillon (I use Rapunzel brand)
• 2 Tbl nutritional yeast
• 4 drops of Black Truffle Oil
• Salt & black pepper to taste
1. In a large soup pot, sautee onion, garlic, and sage leaves in the olive oil until caramelized.
2. Add water, bouillon, parsnips, potato, cashews and Celtic salt.
3. Bring to a boil, then simmer for about 25 minutes.
4. Once tender, puree the soup (1/2 at a time) in a blender or food processor until smooth. WARNING: when you blend hot liquids, the steam expands explosively inside the blender, so make sure you open the top to let steam out and cover with a washcloth to prevent splatter burns).
5. Finally, add the nutritional yeast and truffle oil (both are better, flavor-wise and nutritionally, when uncooked). Garnish with sage leaves, and add S & P to taste. Serve very warm.