The sweet nutty flavor of parsnips blended with garlic,olive oil,applesauce,artichoke hearts,and the secret ingredient…buttermilk!
Although this may take a little time it’s worth it when you taste this delicious roasted parsnip soup!
Make it dairy free
Leave out the buttermilk but do make a dairy free butter milk or it will not taste at all as good!
For the roasted parsnips
Garlic powder to taste.
5 parsnips,washed and sliced lengthwise.
Extra virgin olive oil as needed.
Sage.
Thyme.
Parsley.
Basil.
Rosemary.
Leek,sliced.
Sea salt and black pepper to taste.
DIRECTIONS
Grease a baking sheet and arrange the parsnips. Drizzle with the olive oil and garlic powder.
Randomly place the herbs atop the parsnips.
Roast in an oven on broil or high until roasted color appears.
Sprinkle with sea salt and black pepper.
For the soup broth
1 artichoke
2 smashed garlic cloves.
Lemon juice.
2 bay leaves.water to fill a pot.
DIRECTIONS
Steam with all the ingredients until the artichoke is tender.
Reserve the broth.
The soup
the roasted parsnips with the herbs and oil.
1 1/2 cups applesauce.
4 cups of the reserved artichoke broth.
Sea salt and black pepper to taste.
1 garlic clove if needed.
2 canned artichoke hearts.
1 cup butter milk.
1 handful of sliced onion.
Juice of one lemon.
1 tbsp extra virgin olive oil.
DIRECTIONS
in a blender blend the parsnips,broth,garlic,onion,artichoke hearts,and sea salt.
When blended then pour into a pot on the stove a medium high heat.
Add the buttermilk,black pepper,and olive oil. Stir until well combined.
To serve
Drizzle with buttermilk,and olive oil.
Sprinkle with sea salt and black pepper.
Top with parsley,thyme, and sliced leek.
Enjoy!
aalso you can serve this soup with pita bread!
Healthy little vegan 
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