Parsnickety Rosemary Soup

Ingredients:

• 3 Tbsp avocado oil

• 1 large sweet onion, chopped

• 3 garlic cloves, crushed

• 1 celery root bulb, chopped

• 8-10 medium sized parsnips, chopped

• 2 pears, cored and chopped

• 6 sprigs fresh rosemary, chopped (2 Tbsp dried)

• 2 Tbsp apple cider vinegar

• 4 cups vegetable broth

• Sea salt and ground black pepper

• Croutons for garnish (optional)

• Greek yogurt or sour cream for garnish (optional)

Directions:

1. Heat a soup pot to medium heat on the stove. Once heated add the oil, then the onion and garlic. Saute for a couple minutes or until onions are translucent.

2. Add in the celery root and parsnips with just a splash of the broth and saute until the parsnips are tender (about 15 minutes). 

3. Add in the pear, rosemary, and apple cider vinegar and saute for another 5 minutes. Then pour in the rest of the broth.

4. Allow the broth to come to a rolling boil for 5 minutes. Transfer the soup to a blender (you may have to do this in batches) and puree it, adding more broth or water if it is not blending. Give the soup a flavour test and add salt and pepper to your preference.

5. If serving immediately, pour it into bowls, garnish with rosemary and top with a dollop of yogurt or sour cream and some croutons. If there are any leftovers, store them in the fridge for up to a week or put them in the freezer so you can enjoy them later.