Stayed tuned for another recipe from the fun cook off we were happy to be a part of! For more about the event, please click here.
Photography and Styling: Diana Yen
Styling Assistant: Donna Yen
3 pounds medium parsnips, peeled and cut into 1-inch cubes
2 tablespoons extra virgin olive oil
salt and pepper
6 cups low-sodium vegetable stock
½ cup fat free plain yogurt, plus more for garnish
3 tablespoons toasted and chopped walnuts
3 tablespoons chopped flat-leaf parsley
Preheat oven to 400°. Toss parsnips with 2 tablespoons olive oil in a large bowl and season with salt and pepper. Arrange parsnips in a single layer on baking sheets and roast until tender and lightly caramelized, 22–25 minutes.
Let parsnips cool slightly, then transfer to a blender. Add stock and yogurt; purée until smooth. Pour soup into a large saucepan and heat over medium heat until warmed through. Season with salt and pepper and divide among bowls. Dollop each bowl with greek yogurt, walnuts and sprinkle with parsley.