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.
- Prep time 20 minutes
- Total time 1 hour & 30 minutes
- Portion size 10 servings
- Credits : Canadian Living Magazine
Ingredients
Carrot and Parsnip Soup:
Kale Chips:
Whipped Goat Cheese:
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, purée 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
- Folate 55.0
- Calcium 13.0
- Vitamin A 195.0
- Vitamin C 58.0
