Parsnip Soup with Celery Root (and Herbes de Provence

• Produce

  • 1 Bouquet of herbes de provence
  • 1 Carrot, medium
  • 1 1/2 cup Celery root
  • 2 Garlic cloves
  • 2 cups Green cabbage
  • 4 Parsnips

• Canned Goods

  • 8 cups Chicken or vegetable broth, organic

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 tbsp Butter

• Liquids

  • 1 Water

• Other

  • 1 Thumb size piece of ginger, peeled and finely chopped

Found on pickledplum.com

Description

Ingredients

• 1 thumb size piece of ginger, peeled and finely chopped
• 2 garlic cloves, finely chopped
• 1 tbsp extra virgin olive oil
• 1 tbsp butter (Paleo diet: use clarified butter)
• 4 parsnips, peeled and chopped bite size (about 4 - 4½ cups)
• 1½ cup (6oz/ 175g) celery root, peeled and chopped bite size
• 1 medium carrot, peeled and chopped bite size
• 2 cups (7½ oz/ 210g) green cabbage, roughly chopped
• 8 cups organic chicken or vegetable broth
• 1 bouquet of Herbes de Provence
• water

Directions

• Put olive oil, butter, garlic and ginger in a large pot over medium high heat and cook for 1 minute.
• Add cabbage and cook for 3 minutes, until cabbage softens.
• Add parsnips, celery root and carrots and cook for 3 minutes.
• Add chicken or vegetable broth and bouquet of Herbes de Provence.
• Bring to boil, lower, cover and simmer for 30 minutes. Turn the heat off and remove bouquet of Herbes de Provence.
• Use an immersion blender and blend until smooth like a puree. Alternatively, you can use a regular blender and blend the soup in batches.
• Add water if the soup is too thick.
• Season with salt and pepper and serve.