White velvety soup

Ingredients:

Soup

• 2 tbsp extra-virgin olive oil + extra for drizzling
• 4 parsnips, peeled and cut into 2.5cm pieces (about 450g)
• 2 stalks celery, chopped
• 2 fennel roots, peeled and cut into 2.5cm pieces.
• 1 onion, chopped
• 2 teaspoons of salt
• 0.5 tsp fennel seeds
• 1 bay leaf
• 1.5 cups unsweetened almond milk
• Sliced ​​fried bacon for serving
• Grated Parmesan cheese for serving
• Pomegranate gremolata for serving

Garnet Gremolata

• 0.5 cup chopped fresh parsley
• 1/4 tbsp. pomegranate seeds
• 1 teaspoon lemon zest
• 1/8 tsp salt

Preparation:

1. In a 3.5-liter Dutch oven, heat the olive oil over medium-high heat. Add the parsnips, celery, fennel, onion, salt, and fennel seeds. Reduce the heat to medium and cook for 6–8 minutes, stirring occasionally with a wooden spoon.
2. Add 4 cups of water and the bay leaf to the pan and stir. Bring to a boil, reduce heat to medium-low, and cover. Simmer for 30 minutes or until the vegetables are very tender. Let cool slightly.
3. Puree the soup in a blender in two batches, adding half the almond milk to each batch. Return the soup to the Dutch oven and reheat. Alternatively, transfer the soup to a slow cooker and keep on low heat.
4. Serve sprinkled with fried bacon, Parmesan and garnet gremolata.
   
   Garnet Gremolata:
   In a bowl, combine parsley, pomegranate seeds, lemon zest and salt.