Ingredients:

For the Soup:

• 800 g (1 pound 12¼ oz) parsnips
• 1 onion
• Olive oil
• Celery sticks
• 1500 ml (6⅓ cups) vegetable stock
• 200 ml (¾ cup) cream or vegan alternative
• 2 tsp salt
• Black pepper to taste

For the Pesto:

• A handful of celery leaves
• A handful of parsley
• 6 – 8 tbsp olive oil

For the Side Dish:

• Bread
• Olive oil
• Almond sticks
• Cress

Step-by-Step Instructions:

1. Prepare the Parsnips and Vegetables:
   • Peel and chop the parsnips into small, even pieces. This ensures they cook uniformly and blend smoothly later.
   • Finely chop the onion and celery sticks.
2. Cook the Vegetables:
   • Heat a generous drizzle of olive oil in a large pot over medium heat.
   • Add the chopped onion and celery, cooking until softened and translucent, about 5-7 minutes.
   • Add the chopped parsnips to the pot and cook for another 5 minutes, stirring occasionally.
3. Add Stock and Simmer:
   • Pour in the vegetable stock and bring the mixture to a boil.
   • Reduce the heat and let it simmer for 20-25 minutes, or until the parsnips are tender and easily pierced with a fork.
4. Blend the Soup:
   • Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
   • Return the soup to the pot if necessary, and stir in the cream or vegan alternative.
   • Season with salt and black pepper to taste. Heat through gently.
5. Prepare the Celery Leaf Pesto:
   • In a blender or food processor, combine the celery leaves, parsley, and olive oil.
   • Blend until the mixture forms a smooth paste. Adjust the amount of olive oil to reach your desired consistency.
6. Prepare the Side Dish:
   • Slice the bread and lightly brush both sides with olive oil.
   • Toast the bread in a preheated oven at 180°C (350°F) or in a toaster until golden brown and crispy.
   • Arrange the almond sticks and cress on a serving platter.
7. Serve:
   • Ladle the creamy parsnip soup into bowls.
   • Drizzle a spoonful of celery leaf pesto over each serving of soup.
   • Serve with toasted bread, almond sticks, and fresh cress on the side.

Cooking Tips:

• For a smoother texture: Ensure the parsnips are cooked until very tender before blending. This will help achieve a creamy consistency.
• Adjust the seasoning: Taste the soup before serving and adjust the salt and pepper as needed. The amount of salt might vary depending on the saltiness of the vegetable stock.
• Make it vegan: Substitute the cream with coconut milk or any other plant-based cream for a vegan option.
• Storage: The soup can be made ahead of time and stored in an airtight container in the refrigerator for up to 4 days. Reheat gently before serving.

Storage:

• In the Refrigerator: Store leftover soup in an airtight container for up to 4 days. Reheat gently over medium heat, stirring occasionally.
• In the Freezer: The soup can be frozen for up to 3 months. Allow it to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator and reheat before serving.

Nutritional Facts (Per Serving, assuming 6 servings):

• Calories: 250
• Protein: 3g
• Carbohydrates: 30g
• Fat: 14g
• Saturated Fat: 5g
• Fiber: 5g
• Sugars: 8g

FAQs:

• Can I use other vegetables in this recipe? Yes, you can substitute parsnips with carrots or sweet potatoes for a different flavor profile. Adjust the cooking time as needed based on the vegetable used.
• Is there a substitute for the cream? For a vegan alternative, use coconut milk, almond milk, or cashew cream. If you prefer a lower-fat option, you can use milk or a dairy-free milk substitute.
• Can I make the pesto ahead of time? Yes, the pesto can be prepared in advance and stored in an airtight container in the refrigerator for up to a week. You can also freeze it for longer storage.
• What type of bread works best for the side? A crusty baguette or whole-grain bread works well for toasting and serving with the soup. Choose a bread that can hold up to dipping in the soup.

Conclusion: This Creamy Parsnip Soup with Celery Leaf Pesto is a comforting and flavorful dish that highlights the natural sweetness of parsnips and the freshness of celery leaves. Its creamy texture and aromatic pesto make it a delightful choice for any meal. Whether you’re enjoying it as a light lunch or serving it as a starter for a dinner party, this soup is sure to impress with its elegant simplicity and satisfying taste. The addition of toasted bread, almond sticks, and cress adds a delightful crunch and freshness to each bite, making this recipe a well-rounded and enjoyable experience. Give it a try and savor the rich flavors and creamy comfort of this delicious soup!