Gluten-Free, Vegan, Serves 5
- 8 parsnips
- 1 head of garlic
- 2 Tbsp date syrup
- 1 Tbsp fresh rosemary
- 3 large white onions
- 1 1/2 liters vegetable broth
- 1/4 cup pine nuts toasted
- 1 lemon
Directions:
Preheat the oven to 350 degrees F. Wash the parsnips well and cube them. Peel the garlic and place it on a baking sheet with parsnips. Drizzle with oil, rosemary, syrup, salt, and pepper. Roast for 15-20 minutes. Thinly slice the onions in a saucepan with oil over low heat. Let caramelize, stirring occasionally. In a heavy soup pot, place the roasted garlic, parsnips, onions, and broth. Using a handheld blender blend until smooth. Add extra water if needed. Squeeze in the juice from the lemon and season with salt and pepper to taste. Serve with pine nuts and vegan sour cream on top.