Serves 4
20 Minutes
40 minutes
The combination of parsnips, leeks, mushrooms, and garlic pairs perfectly with the minty/peppery flavor of tarragon.
This soup is an elegant, creamy, and satisfying start to any casual or fancy meal - or would be great simply paired with a salad for lunch.
Ingredients
- 2 pounds parsnips (smaller have more flavor), cut into 1-inch chunks
- 1 large leek (white part and light green parts only), cut into 1-inch chunks
- 10 medium garlic cloves, peeled
- 3 tablespoons ghee or coconut oil, melted
- ¾ teaspoon sea salt
- 1½ teaspoon black pepper
- 3 cups of vegetable or chicken stock
- 1 tablespoon avocado oil
- ½ pound assorted wild mushrooms (such as oyster, bun-shimeji, chanterelle, etc.), thinly sliced
- 2 large shallots, minced
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon sherry vinegar
- 1 tablespoon tightly-packed fresh tarragon, finely chopped
Preparation
1
Preheat the oven to 400°F. Arrange parsnips, leeks, and garlic cloves on a medium baking sheet and top with the ghee or coconut oil, ½ teaspoon of salt, and 1 teaspoon black pepper. Roast for 15 minutes, flip the vegetables, and roast for another 10 minutes until parsnips are fork tender.
2
Meanwhile, in a large sauté pan over medium heat, warm the avocado oil. Add the mushrooms, cooking until tender and caramelized, then after about 5 minutes, add the shallots and cook for 3 more minutes. Add the remaining ¼ teaspoon of salt, the remaining ½ teaspoon of pepper, and the crushed red pepper flakes.
3
Add the sherry vinegar and cook for 30 seconds, then remove from heat and add the tarragon.
4
Transfer the roasted vegetables into a large soup pot; add the stock, cover, and cook for 15 minutes over medium heat.
5
Remove from heat and purée until smooth in a blender or with an immersion blender. Add more salt to taste.
6
To serve, ladle soup into four bowls and top with mushrooms.
There’s nothing like a rich, creamy soup to warm you up on a cold day. This one has a touch of sweetness from roasted parsnips and fresh tarragon, complemented by aromatic shallots and leeks. If you’re new to parsnips, they look like white carrots and are a great source of vitamin C, vitamin K, and folate. Caramelized wild mushrooms top this soup off for extra flavor and a beautiful presentation. Here’s a tip for cooking with mushrooms: always make sure to clean them with a towel (not water) for the best texture when cooked.
Preheat the oven to 400°F. Arrange parsnips, leeks, and garlic cloves on a medium baking sheet and top with the ghee or coconut oil, ½ teaspoon of salt, and 1 teaspoon black pepper.
Roast for 15 minutes, flip the vegetables, and roast for another 10 minutes until parsnips are fork tender.
Meanwhile, in a large sauté pan over medium heat, warm the avocado oil. Add the mushrooms, cooking until tender and caramelized, then after about 5 minutes
Add the shallots and cook for 3 more minutes. Add the remaining ¼ teaspoon of salt, the remaining ½ teaspoon of pepper, and the crushed red pepper flakes. Add the sherry vinegar and cook for 30 seconds, then remove from heat and add the tarragon.
Transfer the roasted vegetables into a large soup pot; add the stock, cover, and cook for 15 minutes over medium heat.
Remove from heat and purée until smooth in a blender or with an immersion blender. Add more salt to taste.
To serve, ladle soup into four bowls and top with mushrooms.
Nutritional analysis per serving: calories 461, fat 19g, saturated fat 10g, cholesterol 5.4mg, fiber 15g, protein 12g, carbohydrate 66g, sodium 638mg