This kale and parsnip soup recipe is the perfect fall soup. Get creative with toppings and sides, we enjoy this soup with warm bread.
INGREDIENTS:
1 tablespoons extra-virgin olive oil
1 large yellow union
2 stalks celery, thinly sliced
1 lb parsnips, peeled and chopped
4 cups kale, spinach, or other hearty seasonal greens
8 cups broth of your choice
3 tablespoons Smoked Maple Syrup
1 tablespoon turmeric
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
4 clove garlic, chopped
INSTRUCTIONS:
Heat the oil in a large pot over medium heat. Add the chopped onion, celery, turmeric, salt, pepper, garlic and sauté until soft, 5 to 8 minutes. Add the peeled and chopped parsnips, 4 cups kale, spinach, or other hearty seasonal greens, stems removed and roughly chopped, 8 cups broth of your choice and cook until tender, 20 to 30 minutes.
Let cool slightly and pour the soup into a blender or use a standing mixer. Working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend.
Add 3 tablespoons of Smoked Maple Syrup to the soup as well as a final top garnish with salt and pepper as needed. Enjoy!
