Spiced Parsnip and Celeriac Soup

Root vegetables are an excellent source of fiber and a great base for delicious soups. This blend of celery root, parsnip, and a few other ingredients makes an easy weeknight win.

Ingredients

• 3 cups (720 ml) Cashew Milk [or liquid of choice]
• ½ lb (227 g) parsnips, washed, tops trimmed
• 1 cup (125 g) celery root, cut into large chunks
• ½ can (80 g) white beans, drained, rinsed
• 1 sprig fresh rosemary
• ½ teaspoon Holiday Mixed Spice Blend [or ground cinnamon]
• ½ teaspoon kosher salt, optional

Directions

1. Place all ingredients into a large sauce pan set over medium heat, allowing ingredients to come to a boil. Reduce to a simmer and let simmer, uncovered, for 15 – 20 minutes, stirring occasionally.
2. Remove the pan from the heat and allow to cool slightly. Carefully pour the simmered mixture into the Vitamix container and secure the lid.
3. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds.

Notes

Use minimal rosemary in this dish, as it becomes very potent when blended down. This soup can be blended without step one if desired; however, we prefer to simmer it in order to cook out some of the astringent flavors. Try it, and if you don't like it, simply simmer on the stovetop for 15 – 20 minutes. Adjust the consistency and flavor to your liking with your liquid of choice.

Nutrition

1 serving (225g)

• Calories: 150

• Total Fat: 5g

• Total Carbohydrate: 23g

  • Dietary Fiber: 5g
  • Sugars: 5g

• Protein: 5g

• Cholesterol: 57.44mg

• Sodium: 430mg