Winter ❄️ White Soup with Pesto🌿 Garnish

I love soup, I love soup season, I love soup garnish. I especially love soup when it’s seasonal and different. This soup uses a whole bunch of white winter root veggies to give it a nice, thick, and deep flavor. You can follow the pesto recipe below or use store bought, but I wouldn’t skip it! I hope you enjoy it!

Soup Ingredients:

3 turnips, peeled and roughly cubed

2 parsnips, peeled and roughly chopped

1/2 head of cauliflower, roughly chopped

1 leek, cleaned well and roughly chopped

3 shallots, peeled and roughly chopped

8 cloves of whole garlic

4 cups broth

3-5 tbsp coconut milk or cream (you can use real cream if you like)

Salt and pepper to taste

3 sprigs of thyme, leaves removed or 1 tsp dried thyme

(Optional: pesto for garnish)

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Directions:

Place your parsnips, turnips, cauliflower, leek, shallots and garlic in a deep pot with the broth. Bring the liquid up to a boil and then lower the flame to low and cover the pot. Allow the veggies to simmer until they are fork tender (meaning you can easily stab them with a fork).

Use an immersion blender to combine the veggies into a thick soup. Add in your coconut cream, salt, pepper and thyme. Blend again. Taste and adjust seasoning as you like.

Use a little pesto to garnish. The creamy soup and the sharp pesto work together beautifully! Enjoy!

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Pesto Ingredients:

2 cloves garlic

2 tbsp pine nuts

1/4 cup basil leaves

Olive oil to taste

Salt and pepper to taste

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Directions:

If you are using a mortar and pestle: place the garlic and a pinch of salt into the mortar. Use the pestle to grind until a paste. Add in the pine nuts and continue to grind until they are all crushed. Add in a drizzle of olive oil and basil. Continue to grind together until chunky and pasty. Add in olive oil, salt and pepper to taste.

If you are using a food processor: place all ingredients other than the oil in the food processor and blend together. Slowly drizzle in olive oil until it reaches the consistency you desire.