1 pound carrots, cut into 1-inch pieces
1/2 pound parsnips, cut into 1-inch pieces
1 pound Braeburn apples, peeled if desired, cut into 1-inch
3 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt, more to taste
1/2 teaspoon freshly cracked black pepper, more to taste
4 cups vegetable broth
1 cup water
1 tablespoon grated fresh ginger, more to taste
1/2 pound Parmigiano-Reggiano cheese, grated, about 2
1/4 cup whole wheat flour
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 teaspoon freshly cracked pepper
Preheat oven to 400°F. Combine carrots, parsnips, apples,
olive oil, salt and pepper. Toss well to coat. Spread in a
single layer on a rimmed baking sheet. Roast for 12 to 15
minutes, until soft and browned. Transfer to a large saucepan
and cover with broth and water. Bring to a boil, then reduce
to a simmer. Stir in ginger and cook for 8 to 10 minutes
longer. Remove from heat and cool slightly. Blend until
smooth, using a regular blender or an immersion blender.
Season to taste with salt and pepper.
Meanwhile, make the cheese crisps. Reduce oven temperature to
350°F. Combine cheese, flour, chives, parsley and pepper in a
small bowl. Line a baking sheet with parchment paper. Spoon
cheese mixture onto parchment in 3-inch long ovals. Bake for
10 to 15 minutes until crunchy and golden around edges.
Remove and allow to cool completely. Crisps can be stored in
an airtight container for up to a week.
Serve hot soup with crisps.
Per Serving: Serving size: soup only
150 calories (60 from fat)
7g total fat
1g saturated fat
5 g dietary fiber