A WINTER SOUP: PARSNIP, SWEET POTATO, AND KALE
adapted from Bon Appetit /// serves 2
2 large parsnips, scrubbed (not peeled) and diced large
1 small Sweet Potato, scrubbed (not peeled) and diced small
1 large Shallot, sliced
2-5 cups Mushroom Broth (amount will vary based on desired consistency)
5 leaves Kale Juice, spines removed and chopped
a small handful of Walnuts, chopped
Grapeseed Oil (optional)
1/4 cup White Wine (optional)
Sea salt, Black Pepper, and Crushed Red Pepper Flakes, to taste
1. Pre-heat oven to 350º. Spread parsnips evenly on a baking sheet, and drizzle with olive oil. Salt and pepper to taste, then roast 20-25 minutes, or until tender throughout.
2. Meanwhile, in a food processor, pulse kale, walnuts, juice from half the lemon, a pour of olive oil and a pinch or two of sea salt until a pesto forms. Transfer to a small bowl and wipe out the food processor.
3. Remove the parsnips from the oven and set aside to allow them to cool. In a stockpot over medium-hi heat, warm a tbsp. or two of grapeseed oil (or olive oil), white wine (or mushroom broth), and the sweet potato. Season as desired and sautee until tender but still hanging onto some bite, 10-15 minutes. If the pan needs more liquid at any point, don't hesitate to add it. Transfer to a small bowl.
4. Reduce heat to medium, and in the same stockpot, warm grapeseed or olive oil. Add shallot and sautee until tender and fragrant, 5-7 minutes.
5. Transfer shallot into the food processor with the parsnips and puree. Add 2 cups mushroom broth and pules until blended. Add mushroom broth and pulse until desired consistency is reached. Transfer the mixture back into the stockpot over medium heat until warmed through.
6. Stir in the juice from the remaining lemon half before serving. Top each bowl with sweet potato and kale pesto.
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