Parsnip and Sweet Potato Soup

This is a great winter soup, that can be made with what ever root veggies you have on hand.  I also like making a version of this with carrots and squash.  This was also my first attempt at making spelt bread, and it turned out great! Delicious with this soup in fact.  I will post the recipe for the bread soon. 

• 5 parsnips, peeled and chopped
• 2 large sweet potato or yam, peeled and chopped
• 4 C. unsalted vegetable broth 
• 1 1/2 tsp. salt

Bring the above ingredients to a boil; cover and simmer for 12-15 min. and let cool to room temperature.

• 1 large onion, chopped
• 4 cloves garlic, minced
• 1/3 C. chopped almonds

Sauté above 3 ingredients in a bit of extra-virgin olive oil over medium heat until onion is tender, about 10 minutes. Puree everything in a blender or food processor until smooth and creamy.  Return puree to soup pot and whisk in:

• 1/2-1 C. rice, almond, or soy milk. (I use almond or rice)

Heat very slowly. Season with combinations of the following:

• 2 pinches nutmeg    
• 1/2 tsp. dried mint or 1 Tbsp. fresh chopped mint     
• dash of cinnamon

or

• 1/2-1 tsp. dried thyme    
• 1/2-1 tsp. dried marjoram    
• 1/2-1 tsp. dried basil

Garnish with grated apple, toasted nuts, or chopped herbs.

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