Roasted Apple and Parsnip Soup

Ingredients

• 1-cup cashews (soaked)

• 1 tsp. Thyme (chopped)

• ½ tsp. Nutmeg

• 1 tbsp. Garlic

• 1 leek (washed and diced)

• 1 Onions (diced)

• 4 stalks of Celery (diced)

• ½ fennel bulb (diced)

• 6 cups Vegetable stock

• 1 tbsp. Apple cider vinegar

• 1 tsp. ginger

• 1 tbsp. Dijon mustard

• 1 tsp. black mustard seed

• 1-cup nut milk

• 1 lb. parsnips

• 2 pears

• 2 Apples

Garnish ideas for the bowl

• Walnuts (crushed)

• Walnut oil

• Vegan blue cheese

• Croutons (Gluten Free)

Preparation

1. Peel parsnips and take of the tops and tails

2. Core all the apples and pears

3. Place the apples, pears and parsnips onto a baking sheet lined with parchment paper.

4. Sprinkle them with salt pepper and cinnamon then place into an oven at 400F for 10-15 minutes

5. In a large thick bottomed pot add 2-3 tbsp. of olive oil and heat on medium heat for 1-2 minutes

6. Once the oil is heated add the onions, fennel, and celery. Sautee until the onions are slightly tender. (about 5-7 minutes)

7. Add the ginger, garlic, nutmeg, mustard seeds and Dijon

8. Heat for only another minute or 2.

9. Add the vegetable sock and apple cider and bring to a boil

10. Turn the soup to a simmer and for 5-10 minutes.

11. Add the parsnips, apples and pears

12. Once the mixture comes to a boil again and all the vegetables are soft, turn of the pot and allow to sit 5 minutes

13. Ladle the soup into a blender and puree until smooth, and continue to do so until all the soup is pureed completely and place back into the pot.

14. Bring back to a simmer and add the thyme, salt and pepper to taste.