Roasted Parsnip Soup With Walnut Pesto

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Bon Appetit
Nutrition per serving    (USDA % daily values)
CAL
297
FAT
43%
CHOL
0%
SOD
64%

Comments

Very filling and flavorful even without the pesto.
7a4fc9620102   •  30 Mar   •  Report
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Ingredients for 4 servings

2 pounds medium parsnips, peeled, cut into 1/2-inch pieces

3 tablespoons extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper

2 tablespoons walnuts, toasted

2 tablespoons finely chopped mixed fresh herbs (such as tarragon, flat-leaf parsley, and chives)

1 teaspoon fresh lemon juice

4 cups vegetable stock

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