I served this roasted parsnip and sweet potato soup with a fantastic parsley pesto bruschetta that I topped with another batch of the amazing balsamic vinegar reduction. I can't get enough of that stuff, I tell ya!
Apparently fall really is here in the Pacific Northwest; it has rained basically every day for the last oh... um... five or six days in a row? I have currently been enjoying a lovely case of denial but the 'forcing me to pull out my boots' weather has not relented so I guess I have to accept the fact that the party is over.
Party being over, that means salads turn into soup. Not such a terrible thing... Now, I'm trying to cut back on my carbs for my bestie's wedding in a couple weeks. I'm not doing very well so far. It's been one day. There's always tomorrow?
Carb cutting aside, I made this soup because the idea of roasted parsnips paired with sweet potatoes and a pissy rainy day just sounded right to me. I think my instinct was spot on because the soup was delicious. I did pair it with some more carbs because I have a problemthe bruschetta topping was bright and full of vitamins. Noodle also decided that this soup goes perfectly with an 80s dance party... I can't wait for you to try it! (the soup AND the dance party) :)
3 small/med sweet potatoes, peeled and chopped into about 1/4-1/2 inch pieces
4 small/med parsnips chopped into about 1/4-1/2 inch pieces
Extra virgin olive oil
salt and fresh cracked pepper
1 sweet white onion, chopped
4 smallish cloves of garlic, chopped fine or pressed through a garlic press
3 bay leaves
1 fresh rosemary sprague, left whole
1/4 teaspoon crushed red pepper
3 cups vegetable broth
2 cups unsweetened coconut milk
2 green onions, chopped
Preheat oven to 425.
Put sweet potatoes and parsnips on a baking sheet and drizzle with extra virgin olive oil then top with a healthy smattering of salt and chunky fresh cracked pepper.
Roast in the oven for about 20 minutes.
While your veg roasts, heat a large-ish pot to med/high heat and add about 3 Tablespoons olive oil. Once hot, add the chopped onion. Let cook for about 2 minutes then add garlic, bay leaves, rosemary sprague and crushed red pepper. Let cook for another 5 minutes or so then reduce heat until veg is done in the oven.
When veg is done in the oven, remove and transfer into the pot then add the vegetable broth and mix to combine. Cover and let cook for about 45 minutes to 1 hour on low heat. stirring intermittenly.
When veg is soft, remove lid, stir and then use an immersion blender to roughly blend the soup. Note: you don't have to completely puree the soup; I think having a little chunk gives it a unique rustic character. If you don't have an immersion blender, you can transfer to a blender or food processor and roughly pulse. Don't completely puree it.
When 'chunked up', as I say, (return to pot if you used a blender/food processor) add the coconut milk and gently stir to combine. Once combined, give it a taste; if it needs more salt and pepper, now is the time to add it. If you do add more, make sure you give it time to infuse before you taste it.
At this point your soup is ready to serve!
This soup is fantastic and hearty and makes a lovely meal in and of itself. Scoop it into a bowl and top with some fresh chopped green onions.