September 21 2017
After a quick visit to the oven, these roasted cherry tomatoes become the perfect topping for any salad, frittata or pasta dish.
*Recipe excerpted from Healing Bone Broth Recipes, by Sharon and Reb Brown of Bonafide Provisions
I think what makes this soup so wonderful is the roasted parsnips, onion and garlic. I can make this soup a side dish or on its own. Don’t be afraid to try a garlic soup. When roasted, the garlic becomes sweet and the maple syrup really complements the roasted garlic well.
Serves 4 to 6
Preheat the oven to 395°F (200°C). Toss the parsnips, onion and garlic bulbs in olive oil, salt and pepper and place on a baking sheet. Roast for 20 minutes. Drizzle with the maple syrup and cook for 10 minutes more or until tender. Place the parsnips, onion and broth in a medium saucepan; squeeze the garlic from the skin of 2 of the bulbs and add it to the saucepan. Using a handheld immersion blender, blend until smooth. Place over high heat, stir in the sour cream and cook for 2 minutes. Squeeze the remaining garlic from the skin and stir through the soup. Garnish with fresh cracked pepper to serve.