Winter Root Vegetable Soup with Kale Pesto
As the frost settles, we invite you to savor the robust essence of seasonal root vegetables, including carrots, parsnips, and celery root, delicately simmered to perfection. Each spoonful unfolds a symphony of earthy notes and nourishing warmth. What sets this soup apart is the vibrant Kale Pesto that crowns each bowl, infusing a burst of freshness and an extra layer of wholesome goodness.
Ingredients
For the Soup
- 2 Tablespoons of Butter
- 1 Large Leek, chopped finely, white part only
- 2 teaspoons, fresh Thyme
- Salt and Pepper to taste
- 1 Medium Celery Root, diced
- 3 Medium sized Carrots, diced
- 2 Medium Parsnips, diced
- 1 small Turnip, diced
- 5 cups of Vegetable Broth
- 1 Cup of Heavy Cream
For the Kale Pesto
- 2 cups, finely chopped Kale
- 1/2 cup Olive Oil
- Zest and Juice of 1 lemon
- salt and Pepper to taste
- 1/3 cup Pecans
- 1/3 cup Grated Parmesan Cheese
- 3 cloves, Garlic
Directions
For the Soup
STEP 1
Melt the butter in a heavy stock pot over medium heat.
STEP 2
Add in the leek, and season with salt and thyme, allow to cook for about 5 minutes
STEP 3
Add in Celery root, carrots, parsnips and turnips. Add the Veggie stock and increase the heat to Med High
STEP 4
When boiling, turn back down to medium heat and cover the pot. Simmer for 20 minutes.
STEP 5
Turn off heat and stir in the heavy cream. Puree with immersion blender until smooth. 6. Ladle into a soup bowl and garnish with the Kale Pesto
For the Pesto
STEP 1
In a food processor, add all ingredients except for the Olive Oil.
STEP 2
Process while slowing adding in olive oil.
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