Spring is officially here but I’m still craving soups. Is that normal?
Well, I guess that when you live at 9,000 feet and spend most days snowboarding it does make sense that your body is looking for ways to stay warm.
Root vegetables are great for making soup, since they have so many different flavors. I like blending all the mashed veggies together to create a creamy thick texture.
I encourage you to welcome the spring season and top this soup with a small green salad or some dill and pumpkin seeds, as suggested in the recipe below. This green addition is not only aesthetic, it also adds delicious taste and crunch.
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Peel the daikons, sunchokes, turnip, celery root and parsnip. Cut into 1" (~2.5 cm) chunks.
Chop the onions, garlic and leek (white and light green parts only).
Heat a large pot and cover with olive oil. Stir in the onions, garlic and leek. In the meanwhile, dice the fennel and mushrooms.
Add the remaining vegetables and roots, salt and pepper. Cover with water and bring to boil.
Cover the pot, reduce heat to medium and simmer until vegetables are soft (~ 1 hour).
Using an immersion blender, blender or food processor, purée soup until smooth. Add 0.25 cup olive oil and blend again to create a creamy texture.
Serve warm and top with a drizzle of olive oil, a pinch of coarse salt, pumpkin seeds and chopped dill.