Sweet Potato and Parsnip Soup

Ingredients:

1 Tbsp olive oil

2 leeks, sliced

3 celery stalks, chopped

4 cups diced sweet potatoes

2 cups diced parsnips

3 3/4 cups vegetable stock

Garnish:

fresh cilantro leaves

roasted strips of sweet potato and parsnip

Instructions:

1. Heat the oil in a large pot. Add the leek, celery, sweet potato, and parsnips. Cook for 5 minutes, stirring frequently to prevent browning.

 2. Add the vegetable stock and bring to a boil. Lower the heat, cover, and simmer for 25 minutes, or until vegetables are tender.
3. While the soup is cooking, roast strips of sweet potato and parsnip on a baking sheet in the oven. (5-10 minutes)

4. Remove the soup from heat and allow to cool for several minutes. Puree in a food processor or blender.

5. To serve, garnish with roasted Sweet potato and parsnip strips, cilantro leaves, salt and pepper.

I'm sure this is painfully obvious by now, but I love blended soups. I especially loved the addition of the roasted vegetables on top of this one. They were truly delightful. I think it was the multiple textures that I enjoyed. Blended soup texture + roasted root vegetable strip texture = good sensations. Of course, the texture wouldn't mean anything if the flavor wasn't also enjoyable. Luckily, it is indeed quite lovely.