Roasted Carrot and Parsnip Soup with Whipped Goat Cheese and Kale Chips Roasted Carrot and Parsnip Soup with Whipped Goat Cheese and Kale Chips

Roasted Carrot and Parsnip Soup with Whipped Goat Cheese and Kale Chips IMAGE Image by: Roasted Carrot and Parsnip Soup with Whipped Goat Cheese and Kale Chips IMAGE Author: Canadian Living

Tangy goat cheese and crispy kale adorn this velvety starter that's perfect for warming up on a cold day. Roasting the root vegetables brings out their natural sweetness, resulting in a more flavourful soup.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: December 2015

Ingredients

Carrot and Parsnip Soup:
  • 8 carrots chopped
  • 4 parsnips peeled and chopped
  • 4 shallots halved
  • 3 cloves garlic
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1 pkg (900 ml) sodium-reduced chicken broth
Kale Chips:
  • 6 cups torn stemmed kale
  • 2 teaspoons olive oil
  • 1/4 teaspoon sweet paprika
  • pinch salt
Whipped Goat Cheese:
  • 130 g soft goat cheese (chévre)
  • quarter pkg (250 g pkg) cream cheese softened
  • 1/2 cup whipping cream (35%)
  • 1 tablespoon lemon juice
  • pinch pepper

Method

Carrot and Parsnip Soup: In roasting pan, toss together carrots, parsnips, shallots, garlic,oil and salt. Roast in 450?F (230?C) oven, stirring once, until softened and browned, about 1 hour.

Scrape into Dutch oven or large heavy-bottomed saucepan. Stir in broth and 1 cup water; bring to boil. Reduce heat and simmer for 5 minutes. In blender or food processor, pur?e mixture in batches until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days; in saucepan, reheat over medium heat until hot, about 10 minutes.) Ladle into bowls.

Kale Chips: While soup is simmering, toss together kale, oil, paprika and salt; arrange in single layer on parchment paper–lined rimmed baking sheet. Bake in 350?F (180?C) oven until crisp and darkened, 12 to 15 minutes. (Make-ahead: Store in airtight container for up to 8 hours.) Serve over soup.

Whipped Goat Cheese: While kale is baking, in blender or food processor, whip together goat cheese, cream cheese, cream, lemon juice and pepper until smooth and light. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Stir into soup.

Nutritional facts per serving: about

  • Fibre 9 g
  • Sodium 493 mg
  • Sugars 13 g
  • Protein 8 g
  • Calories 292.0
  • Total fat 12 g
  • Potassium 969 mg
  • Cholesterol 29 mg
  • Saturated fat 6 g
  • Total carbohydrate 42 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 55.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 195.0
  • Vitamin C 58.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Roasted Carrot and Parsnip Soup with Whipped Goat Cheese and Kale Chips

Login