Parsnip and Fennel Soup

A great recipe for those colder nights. The soup is creamy and the crispy shallots on top add a great crunch. This is sure to warm you right up.

Curl up on the couch and grab yourself a bowl ol' bowl of Parnisp and Fennel Soup. 

For the soup:

• 3 Parsnips
• 1 Fennel Bulb
• 4 Golden potatoes
• 2 Shallots
• 4 Cloves Garlic
• 4 Cups of vegetable broth
• 1 Can full fat coconut milk
• ¼ Cup date syrup 

For the crispy shallots:

• 2 Shallots
• ½ Cup Panko
• 2 Tablespoons date syrup

Directions:

1. Roughly chop all vegetables for the soup. Add to a pot with half the vegetable broth and cook until soft. Add soup to a blender.
2. Pour back into the pot with the remaining vegetable broth, date syrup, and coconut milk.
3. Turn soup on low and chop the shallots into rings for the crispy shallots. Combine date syrup and panko together and toss the shallots in the mixture. Place in the oven at 425ºF, or the airfryer for 10-15 minutes until crispy.
4. Pour soup into bowls and top with extra date syrup and crispy shallots, enjoy!

Images and recipe from The All Natural Vegan for D'vash Organics