Apple and Roasted Parsnip Soup

YIELD: 4-6 servings

Recipe Development and Photography By: Williams-Raines

INGREDIENTS

• 2 tablespoon extra virgin olive oil, divided
• 1 tablespoon butter or non-dairy butter spread
• 1 pound of parsnips (about 3 medium), peeled and chopped
• 2 sweet-tart apples, such as Braeburn or Galas, peeled, cored and chopped
• 1 large leek, rinsed well, white and pale green part chopped (about 1 1/2 cups)
• 2 medium yukon gold potatoes, peeled and chopped (about 2 cups)
• 6 cups of vegetable stock or water
• 1 bay leaf
• 4-6 sprigs of fresh thyme, plus more for garnish
• 1 tablespoon fresh squeezed lemon juice
• Salt and pepper

METHOD

1. Preheat the oven to 400 degrees fahrenheit, toss the parsnips with 1 tablespoon of olive oil and a pinch of salt and pepper, toss in 2 sprigs of thyme. Spread out evenly on a baking sheet and roast for 25 minutes, until golden brown.
2. In a large sauce pan heat 1 tablespoon of olive oil and 1 tablespoon of butter over low heat, add the leeks and a small pinch of salt, sweat the leeks for 15-20 minutes until they are very soft, making sure they do not brown.
3. Add the apples, potatoes, bay leaf, 3-4 sprigs of thyme, roasted parsnips and stock to the leeks and bring to boil. Reduce to a gentle simmer and cook until all the vegetables are tender. (TIP: Tie the thyme sprigs together with butcher string so it is easier to get the stems out)
4. Remove the bayleaf and thyme stems, blend the soup until very smooth with an emersion blender, or carefully transfer to a standard blender in small batches. Add water as needed to reach desired consistency. The soup should be creamy and smooth, not too thick.
5. If using a standard blender return soup to the pan over low heat, stir in the lemon juice, season with salt and pepper to taste.
6. Serve immediately with a drizzle of olive oil and some fresh thyme leaves. Soup can also be frozen for up to 2 months. Defrost in the refrigerator and reheat gently on the stovetop over low heat.