I don’t know about you, but to me January is a bit magical. Maybe it’s the collective energy of people around the world making fresh starts and setting goals. To me, January means a time when I crave warmth the most. Warm comfort foods can be done two ways — carb-loaded, sugary, or heavy stuff that weighs your body down, and makes you feel like a slug. Or it can be healthy and delicious, and nourish every inch of your body.
If you don’t like parsnips, this soup may change your mind. Or you can substitute with carrots, squash, or sweet potatoes. I love roasting the parsnips and potatoes first for a more hands-off method, but the recipe below is much faster if you’re short on time.
Cozy Roasted Parsnip Soup
(Makes 4-6 servings)
- 1 large or 3 small parsnips
- 1 leek
- 2 russet potatoes
- 1 carton (about 4 cups) organic chicken broth
- 2 teaspoons sea salt
- 1 teaspoon pepper
- Olive oil
- Roasted pumpkin seeds, to garnish
- Tarragon, to garnish
- In a large stockpot over low heat, add olive oil to warm. Cut ends off of the leek, and slice in half so you have two equal pieces. Slice each in half lengthwise and place cut-side-down on a cutting board to slice into equal-sized pieces. Add to stockpot.
- In the meantime, wash and peel parsnips and potatoes, then chop into similar-sized chunks. When leeks have browned, add parsnips, potatoes, sea salt and pepper, and broth. Cover and bring to a boil, then reduce heat to medium-low and let cook for 10-15 minutes.
- Pour all ingredients into a blender to puree. Season with extra sea salt and pepper if needed. Garnish with roasted pumpkin seeds and chopped tarragon.