Spinach and Parsnip Soup with a Crispy Crouton Skewer

Ingredients

• 1 tablespoon extra virgin olive oil (or organic coconut oil)
• 1/2 cup onion, peeled, cut 1/3" dice
• 3 medium garlic cloves, peeled and minced
• ¼ teaspoon tumeric
• ¼ teaspoon cracked black pepper
• 1 big pinch smoked paprika, optional - give a bit of heat
• ½ teaspoon sea salt, more to taste
• 4 cups parsnip, 1/3 " dice - from 2 large parsnips
• 1 ½ cups yukon gold potato, scrubbed, 1/3" dice - from 2 medium potatoes
• 5 1/2 cups vegetable stock* (or chicken stock for non vegan)
• 1 teaspoon fresh rosemary leaves, minced 
• 3 cups fresh spinach leaves, cleaned and dried, sliced into julienne - more for garnish
• 1 recipe "Crisp Crouton Skewers"

Instructions

1. Make: "Crisp Crouton Skewers"
2. Heat the extra virgin olive oil in a six quart heavy pot. Add onion and garlic, and cook over medium - low heat until translucent, five minutes. Add the seasonings - tumeric, pepper, pinch of smoked paprika and salt. Stir one minute to release their flavors. Add the diced parsnip and potatoes. Stir for one minute to combine the flavors. Add 5 1/2 cups of stock and rosemary.
3. Bring to a boil, then cover and cook at a simmer for 20 minutes. The vegetables will be tender. Add the 3 cups of julienned spinach. Stir in. Immediately add half of the soup into a blender, and pulse until smooth. Alternately, use a immersion blender stick and puree half of the soup. Add a drop more stock if too thick. Taste for salt - (this will depend on the saltiness of your broth.)
4. To Serve: Pour into individual bowls. Top with a little julienned spinach and enjoy. Garnish with Crispy Crouton Skewers (see recipe.)
5. * "Organic Better Than Bouillon" is recommended for a quick vegetable broth (just watch the salt content.)

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This recipe may not be reproduced without the consent of its author, Karen Sheer