Did you get all that?
Yes, it's a long title for a recipe, but it deserves it. This soup is a great way to start November. It's perfect for those chilly nights. It shakes off the cold with warmth and a little bit of luxury.
Here are the details:
CREAMY BEET, FENNEL & PARSNIP SOUP WITH PISTACHIO & CREME FRAICHE (GLUTEN-FREE, GRAIN-FREE, DAIRY-FREE OPT.) ADAPTED FROM EPICURIOUS | SERVES 4-6
2 tablespoon olive oil
1 sweet onion, diced
3 garlic cloves, minced
1 tablespoon ginger, minced
3 large beets, large dice
2 parsnips, large dice
1 fennel bulb, roughly chopped
4 cups vegetable broth
1 (15oz) can full-fat coconut milk
1/2 lemon, juice
Sea salt to taste
Freshly ground pepper
About 1/3 cup yogurt, to serve
About 1/3 cup chopped & toasted pistachios, to serve
Handful of greens or micro greens, to serve
In a large dutch oven or large pot, heat oil over medium-high heat. Add onions, garlic and ginger, stirring often for 4-5 minutes. Add beets, parsnips and fennel and sauté for another 4-5 minutes, then add stock and coconut milk. Bring to a boil, then simmer, uncovered, over low heat until beets and parsnips are tender. Add squeeze of lemon juice, then season with sea salt and freshly ground pepper to taste.
Using an immersion hand blender or regular blender, blend soup until smooth or desired texture. Garnish with a dollop or swirl of creme fraiche, chopped pistachios & greens.