About this recipe:
This recipe actually comes from a cooking show from the Food Network. I was so intrigued by the combination of ingredients that I had to try it for myself. I changed up a couple of the ingredients and the soup came out seriously awesome.
I used raw cream, but to make it vegan you can simply replace that for some coconut oil.
Ingredients:
• 3 T. coconut oil for stir frying
• 1 leek, washed and thinly sliced
• 1 jalapeno pepper, seeded and thinly sliced
• 4 large parsnips, peeled and diced
• 1 medium sized celery root, peeled and diced
• 3 or 4 cups of vegetable (or chicken) broth
• 1/2 c. raw cream or coconut oil
• 1/2 t. salt
• 1/2 t. ground pepper
• lemon or lime juice to taste
• zest/peel of one lemon or lime
• pumpkin seeds for decoration
• dash of cayenne pepper
1. Heat the coconut oil in a large soup pot or Dutch oven.
2. Add the leeks and jalapeno, saute for about 4 minutes until fragrant.
3. Add the parsnips and celery root, saute for another 6 minutes.
4. Add the soup stock, bring to a boil and than lower the heat. Simmer for about 20 minutes.
5. Remove from heat, stir in the pepper and salt. Transfer to a blender (or use a hand mixer with blender extension). Blend until mixture is smooth. Add the cream or coconut oil and return to sauce pan to keep warm.
6. Toast the pumpkin seeds in a small frying pan using some coconut oil. Sprinkle with cayenne pepper and salt.
7. Transfer soup to a bowl, decorate with pumpkin seeds, lemon or lime peel. Squeeze some fresh lemon or lime juice to taste. Serve immediately.
Makes a large pot of soup (at least 6 servings)
Tip:
You can replace the parsnips + celery root for one large butter nut squash + 3 T. of freshly grated ginger to create a creamy butternut squash soup. Some nutmeg to taste.
