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I have to make sure while on the autoimmune protocol that I include lots of starchy carbs like parsnips, sweet potatoes, winter squash, and plantains or I start to have low energy. When roasted root veggies gets old, I like to switch gears and make blended soups – very few dishes are as comforting!
This recipe is as simple as they come and uses some of my favorite flavors available this time of year – parsnip, pear and fresh sage. If you don’t care to fry the sage, toss it in with the pears and blend everything together. If you have a large enough pot, you can make a double batch and freeze half of it for later.
- Heat 1 tablespoon of the solid cooking fat in a heavy-bottomed pot over medium heat. When the pot is warm and the fat has melted, add the onion and cook, stirring occasionally, for 8 minutes. Add the garlic and ginger, and cook, stirring, for another couple of minutes, or until fragrant.
- Add the bone broth and parsnips, bring to a boil, turn down to a simmer, and let cook, covered, for 10 minutes.
- Add the pear and salt and let cook for another 5-10 minutes, until the parsnips and pear are just soft.
- Meanwhile, heat the rest of the solid cooking fat in a small skillet on medium-high heat. When the pan is hot and the fat has melted, add the fresh sage and fry for about 5-10 minutes, stirring and flipping the sage. The sage is finished cooking when it no longer bubbles and has absorbed most of the oil in the pan; they should be fairly crispy.
- Blend the soup on high to create a thick puree, add salt to taste if needed, and serve garnished with fried sage.