Starchy root vegetables such as celery root and parsnips provide a source of clean-burning, low glycemic carbohydrates. Serve this soup in lieu of bread with a meal. It’s hearty, warming, and very satisfying on a chilly autumn evening.
Ingredients
2 tablespoons
extra virgin olive oil
(or butter)
1 medium
onions
chopped
2 medium
celeriac
peeled and chopped
1 large
parsnips
peeled and chopped
2
pears
cored and chopped
3 cloves
garlic
chopped
1 teaspoons
dried thyme
6 cups
chicken bone broth
(or vegetable stock)
½ cups
dry white wine
2 teaspoons
Herbamare
(or sea salt)
freshly ground
black pepper