Rosemary Pomegranate Cocktail
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Vegetable Soup
Vegetable Soup
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Ingredients
- 2 tablespoons olive oil
- 4-5 cloves garlic, chopped
- 3 white onions, chopped
- 1 sweet potato, chopped
- 2 parsnips, chopped
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1 tablespoon Morton & Bassett Sage
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1 tablespoon Morton & Bassett Thyme
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1 teaspoon Morton & Bassett Fine Ground Black Pepper
- 1 teaspoon salt
- 6 cups vegetable broth
- 1 cup walnuts
Directions
Start by adding olive oil into a large soup pot over medium heat, followed by the garlic and onions. Cook until fragrant, about 4-5 minutes.
Add sweet potato, parsnip, M&B Sage, M&B Thyme, M&B Black Pepper, and salt. Continue cooking over medium heat for 7-10 minutes.
Pour broth and walnuts into the pot. Bring to a gentle boil, then reduce heat to a simmer for 15-20 minutes. When root vegetables begin to soften, remove from heat and use an immersion blender to blend until smooth, or to your desired consistency.
Ladle into bowls and garnish with additional M&B Thyme and chopped walnuts.