1 bunch of parsnips, skinned and chopped, about 3 cups
a pinch of salt
2 tablespoon olive oil
1 small onion, chopped
4 sprigs of fresh thyme
2 cloves of garlic, minced
4 cups of vegetable broth
1 bay leaf
2 tablespoons lemon juice
salt and pepper to taste
Warm the oven to 350 degrees.
On a large, rimmed baking sheet mix the chopped parsnips, salt, and 1 tablespoon of olive oil.
Place them in the oven and roast for 20-‐ 25 or until the parsnips are tender and slightly golden.
In a medium stockpot sauté the onion and remaining olive oil over a medium heat until the onion begins to brown, about 10 minutes.
Add the sprigs of thyme, garlic, and bay leaf and cook until fragrant, about 1 minute.
Add the roasted parsnips and vegetable broth and bring the pot to a boil.
Once boiling, lower the heat and let the pot simmer for about 5 minutes.
Turn off the heat, add the lemon juice, and remove the bay leaf and stems of thyme.
If any leaves remain on the thyme stems feel free to pull them off and return them to the soup.
Using an immersion blender, blend the soup until a smooth, creamy consistency has been achieved.
Add salt and pepper to taste.
Serves 4 as a side