Spiced Maple Parsnip Bisque with Crispy Sage and Toasted Pepitas

Ingredients

• •1 tablespoon olive oil
• •1 tablespoon unsalted butter
• •1 medium yellow onion, diced
• •2 cloves garlic, minced
• •1 teaspoon ground cinnamon
• •1/2 teaspoon ground nutmeg
• •1/4 teaspoon ground cloves
• •4 medium parsnips, peeled and diced
• •3 cups vegetable broth
• •1 cup unsweetened almond milk (or any milk of choice)
• •1/4 cup pure maple syrup
• •Salt to taste
• •Pepper to taste
• •1 tablespoon sage leaves, fried for garnish
• •2 tablespoons toasted pepitas (pumpkin seeds) for garnish
• •1 tablespoon olive oil (for frying sage)

Instructions

1. 1

   Heat olive oil and butter in a large pot over medium heat.

2. 2

   Add the diced onion and garlic, and sauté until translucent, about 4-5 minutes.

3. 3

   Stir in the cinnamon, nutmeg, and cloves, cooking for an additional minute until fragrant.

4. 4

   Add the diced parsnips and stir to coat with the spice mixture.

5. 5

   Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the parsnips are tender.

6. 6

   Carefully blend the soup in batches using a blender or use an immersion blender to puree until smooth.

7. 7

   Stir in almond milk and maple syrup, and season with salt and pepper to taste. Reheat gently if needed.

8. 8

   For garnish, heat 1 tablespoon olive oil in a small skillet over medium heat. Fry sage leaves until crisp, about 30 seconds per side. Drain on paper towels.

9. 9

   Toast pepitas in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes.

10. 10

    Ladle soup into bowls and top with crispy sage and toasted pepitas before serving.