The auto-immune paleo diet is strict for good reason but sometimes you just want a bite of something familiar and comforting. When I went to make dinner tonight all of the meat was still frozen and I wanted something quick because it was 6:30 an the little one goes to bed at 8. I learned tonight that parsnips don't cook as quickly as potatoes do so if you're pressed for time cut your parsnips smaller than I did. Like most nights this recipe was simply an experiment of mine and I had no idea how it would turn out when I began assembling ingredients. However, the final result hit the spot and I could barely eat it fast enough.
Faux-tato Soup
2 parsnips peeled and diced (about 2 cups)
2 stalks of celery diced
1/2 of a medium onion diced
4T of palm shortening
3 cloves of garlic
2C of vegetable broth
2C of water
10oz bag of frozen cauliflower
1 bay leaf
1/2t dry thyme
1t salt
3 lg cremini mushrooms thinly sliced
fresh sage leaves
In a large stock pot melt 1T of palm shortening over medium heat and saute the onion and celery until the onion is translucent. Add the garlic and stir a few times before adding the broth, water, bay leaf, thyme, and cauliflower.
While the cauliflower is cooking heat the remaining 3T of palm shortening in a saute pan over medium heat and quickly fry the sage leaves. Remove the leaves and add the mushrooms, cooking until they are brown on both sides. When they are done place them on a paper towel or cooling rack to keep them from getting soggy.
When the cauliflower is fork tender remove the bay leaf, set aside, and puree the contents of the pot with a blender. Be careful of hot liquids and don't fill a blender more than half full. I used an immersion blender tonight. Return the liquid to the pot along with the bay leaf, salt, and diced parsnip. Cook over medium heat, the soup should lightly boil, until the parsnips are tender.
Garnish with mushrooms and sage leaves. I grow sage around our covered patio and it provides me with fresh sage almost year round. Since it's early in the year and I was just playing in the kitchen I only picked about 10 leaves. Next time I'll definitely find more leaves to fry up.
Here is a photo of sage I took last summer. It is nearly the only thing that grows here in southwestern Idaho without human intervention. If you have a dry place in your yard with poor soil I bet sage will grow there.
Faux-tato Soup
2 parsnips peeled and diced (about 2 cups)
2 stalks of celery diced
1/2 of a medium onion diced
4T of palm shortening
3 cloves of garlic
2C of vegetable broth
2C of water
10oz bag of frozen cauliflower
1 bay leaf
1/2t dry thyme
1t salt
3 lg cremini mushrooms thinly sliced
fresh sage leaves
In a large stock pot melt 1T of palm shortening over medium heat and saute the onion and celery until the onion is translucent. Add the garlic and stir a few times before adding the broth, water, bay leaf, thyme, and cauliflower.
While the cauliflower is cooking heat the remaining 3T of palm shortening in a saute pan over medium heat and quickly fry the sage leaves. Remove the leaves and add the mushrooms, cooking until they are brown on both sides. When they are done place them on a paper towel or cooling rack to keep them from getting soggy.
When the cauliflower is fork tender remove the bay leaf, set aside, and puree the contents of the pot with a blender. Be careful of hot liquids and don't fill a blender more than half full. I used an immersion blender tonight. Return the liquid to the pot along with the bay leaf, salt, and diced parsnip. Cook over medium heat, the soup should lightly boil, until the parsnips are tender.
Garnish with mushrooms and sage leaves. I grow sage around our covered patio and it provides me with fresh sage almost year round. Since it's early in the year and I was just playing in the kitchen I only picked about 10 leaves. Next time I'll definitely find more leaves to fry up.
Here is a photo of sage I took last summer. It is nearly the only thing that grows here in southwestern Idaho without human intervention. If you have a dry place in your yard with poor soil I bet sage will grow there.
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