Slightly sweet with a hint of spice, this velvety soup highlights the delicate flavor of parsnips. For best results, use soft, ripe pears.
- 1 Tbs. coconut oil
- 2 leeks, white parts only, sliced (1 ½ cups)
- 1 ½ lb. parsnips, peeled and cut into ½-inch rounds (3 ¾ cups)
- 2 very ripe pears, peeled, cored, and diced (2 cups)
- ¼ tsp. ground nutmeg
- ⅛ tsp. cayenne pepper
- 1 qt. low-sodium vegetable broth
- 3 Tbs. almond butter
- 1 Tbs. pure maple syrup
- Chopped parsley leaves, for garnish, optional
- Freshly cracked black pepper, for garnish, optional
1. Heat coconut oil in medium saucepan over medium heat. Add leeks, and sauté 4 minutes, or until softened and translucent. Add parsnips, pears, nutmeg, and cayenne; cook 2 minutes more, or until all vegetables are glistening. Add broth and 3 cups water, and season with salt and pepper, if desired. Bring to a simmer, then reduce heat to medium-low, and simmer, partially covered, 25 minutes or until parsnips are very tender.
2. Blend soup in blender or food processor in batches, if necessary, until very smooth. Add almond butter and maple syrup, and blend until smooth; return soup to saucepan (for extra smoothness, press soup through sieve into saucepan). Season with salt and pepper, if desired. Garnish servings with parsley and pepper, if using.
November 2013 p.39