• Dairy Free
• Diabetic Friendly
• Gluten Free
• Juice
• Kid Friendly
• Soup
• Vegan
• Vegetarian

• 1 tablespoon extra-virgin olive oil (cold pressed good organic olive oil)
• 1 medium yellow onion, cut into a small dice
• 3 stalks celery, diced
• 2 cloves garlic, minced
• 2 cups peeled parsnips, cut into a large dice
• 2 cups sunchokes, skin-on, cut into a large dice
• 1 quart vegetable stock
• salt and pepper to taste
• 1/3 cup chives, chopped (garnish)
FOR CRISPY MUSHROOMS:
• 3 portobello mushrooms, sliced 1/4" thick
• 2 tablespoons extra-virgin olive oil (cold pressed good organic olive oil)

• 1 teaspoon salt

• For the mushrooms: Preheat oven to 400. Gently toss mushrooms in oil, until lightly coated. Spread onto baking sheet in and even single layer. Roast for approximately 20 minutes, or until mushrooms are crispy and moisture is gone. Check often to prevent over-crisping.
• For the soup: Sauté onions in olive oil until translucent. Stir in celery and garlic. Cook until vegetables soften.
• Add parsnips, sunchokes and stock. Simmer for 30 minutes.
• Divide up and blend soup until it's as smooth as possible.
• Add salt and pepper to taste, top with chives and crispy mushrooms.

This recipe is easy and fast. Not only takes delicious but looks delicious too!