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

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

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