Roasted Parsnip and Celery Soup with Garlic oil and Kale Chips
Yield: 4 -6 people
Materials
- 1 lb parsnips ends trimmed, skin on and scrubbed
- 1 cooking onion quartered
- 2 tbsp extra-virgin olive oil
- 1/2 tsp sea salt
- 1/2 tsp fresh ground black pepper
- 1 stalk celery roughly chopped
- 1/4 cup celery leaves
- 3 1/2 cup vegetable stock
- 3 tbsps fresh lemon juice
- Aleppo Pepper
- Za'atar
Kale Chips
- 1 small bunch curly kale washed, dried and tough stems removed and roughly torn in even pieces.
- 2 tbsp extra- virgin olive oil
- flake sea salt
Garlic oil
- 1/3 cup extra-virgin olive oil
- 6 small garlic cloves peeled and slightly cracked with back of knife
Instructions
- To make kale chips, increase oven to 425F. Line two large baking sheets with parchment and divide the kale ensuring they are spread evenly. Toss each with 1 tbsp of olive oil to coat. Bake until crisp about 6-7 minutes turning over.
- Remove from oven and sprinkle with flaked sea salt and let cool.
- To make garlic oil, place oil and garlic in a small sauce pot. Cook over medium heat until oil starts to sizzle. Remove from heat and let stand until ready to use.
- To make soup, preheat oven to 400F and line a large baking sheet with parchment paper.
- Cut parsnips into 1 inch size pieces. Place parsnips and onions on baking sheet and toss with olive oil, salt and fresh ground pepper. Bake for 20-25 mins until parsnips have softened.
- Add parsnips, onions, celery, leaves and 3 1/2 cup vegetable stock in a food processor or blender. Blend until smooth and creamy.
- Place in soup pot and heat until hot. Here you can stir in additional 1/2 cup vegetable stock for your preferred consistency in thickness of soup. Stir in lemon juice and season with additional salt and fresh ground pepper to taste.
- To assemble, place soup in bowl and top with kale chips. Drizzle top with garlic oil and sprinkle with aleppo pepper and za'atar.