Parsnip Olive Soup

This is a super easy-to-make winter vegetable soup and the ideal comfort food for a cold winter day. Make it with Focaccia with Beetroot for a filling meal.

You can use one large potato in place of the Jerusalem artichokes.  

Parsnip Olive Soup

Prep Time 10 minutes mins

Cook Time 32 minutes mins

Total Time 42 minutes mins

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Servings

10 Servings

1x2x3x

Ingredients

• 3 – 4 tablespoons extra virgin olive oil such as Colavita
• 1 sweet or Vidalia onion chopped
• 4 garlic cloves sliced
• 1 fennel bulb cubed
• 2 large or 4 small parsnips peeled and chopped
• 2 cups Jerusalem artichokes washed and thinly sliced
• 3 quarts water or vegetable broth
• Garnish: Black Olive Oil and chopped parsley
• ½ cup pitted Kalamata olives
• 1 teaspoon balsamic vinegar
• ¼ cup extra virgin olive oil
• Pinch sea salt
• Garnish: chopped parsley

Instructions

• Parsnip Soup:
• Warm evoo in a large pot.
• Sauté the onion until translucent, about 5 to 10 minutes.
• Add garlic and fennel and sauté for 2 minutes more.
• Add parsnip and Jerusalem artichoke together with water and/or broth.
• Simmer until vegetables are soft. Use an immersion blender to puree the soup, or for a much smoother puree, transfer the soup to a blender and puree on high in several batches, then strain.
• To serve, ladle the soup into bowls, squirt or drizzle Black Olive Oil into the center of the bowl and garnish with chopped parsley.
• Black Olive Oil:
• Puree all ingredients in a blender. Add more oil if needed. It should pour easily at room temperature. Transfer to a squeeze bottle or small jar.