Roasted Parsnip and Apple Soup with Sage Spiced Croutons

Ingredients

• •4 medium parsnips, peeled and chopped
• •2 apples, peeled, cored, and chopped
• •1 large onion, diced
• •2 garlic cloves, minced
• •2 tbsp olive oil
• •1 tsp ground sage
• •1/2 tsp ground nutmeg
• •4 cups vegetable stock
• •1 cup milk or cream
• •2 cups cubed bread (for croutons)
• •2 tbsp butter (for croutons)
• •1/2 tsp dried sage (for croutons)
• •Salt and pepper to taste

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Place the chopped parsnips and apples on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat evenly. Roast in the oven for 25-30 minutes, or until tender and lightly caramelized.

3. 3

   In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic, ground sage, and nutmeg, and cook for 1 minute until fragrant.

4. 4

   Add the roasted parsnips and apples to the pot, then pour in the vegetable stock. Bring to a boil, then reduce the heat to a simmer. Cook for 10 minutes to allow the flavors to meld.

5. 5

   Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender. Be cautious of the hot liquid and blend until smooth.

6. 6

   Stir in the milk or cream and adjust the seasoning with salt and pepper to taste. Keep the soup warm over low heat while you prepare the croutons.

7. 7

   To make the sage-spiced croutons, melt the butter in a large skillet over medium heat. Add the cubed bread and sprinkle with dried sage, tossing to coat evenly. Cook until the bread cubes are golden brown and crispy, about 5-7 minutes.

8. 8

   Serve the soup hot, topped with the sage-spiced croutons. Optionally, garnish with a swirl of cream or a sprinkle of freshly ground nutmeg.