Celery Root, Fennel, And Sweet Potato Soup With Almond Parsley

Name: Celery Root, Fennel, And Sweet Potato Soup With Almond Parsley
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 59 milliliters blanched almonds; 2 mediums celery roots, peeled and diced; 3 Tbs grated Idiazabal cheese; 1 quart chicken stock; 1 mediums fennel bulb, diced; 237 milliliters fresh parsley leaves; 1 clove garlic; 2 garlic cloves, minced; 59 milliliters olive oil; 1 mediums onion, diced; 1 russet potato, peeled and diced; 1 teaspoons salt; 2 servings salt and pepper; 2 japanese sweet potatoes, peeled and diced; 3 sprigs thyme

Celery Root, Fennel, And Sweet Potato Soup With Almond Parsley is a gluten free, whole 30, and vegan soup. This recipe makes 2 servings with 581 calories, 10g of protein, and 36g of fat each. This recipe covers 32% of your daily requirements of vitamins and minerals. A mixture of blanched almonds, parsley leaves, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 20 minutes. It is perfect for Autumn.