ROASTED CARROT & PARSNIP SOUP WITH WHIPPED GOAT CHEESE & KALE CHIPS

MAKES 10 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 1½ HOURS

Carrot & Parsnip Soup

8 carrots, chopped

4 parsnips, peeled and chopped 4 shallots, halved

3 cloves garlic

1 tbsp olive oil

½ tsp salt

1 900 ml pkg sodium-reduced

chicken broth

Kale Chips

6 cups torn stemmed kale

2 tsp olive oil

¼ tsp sweet paprika pinch salt

Whipped Goat Cheese

130 g soft goat cheese (chèvre) ¼ cup cream cheese, softened

½ cup 35% whipping cream

1 tbsp lemon juice pinch pepper

Carrot and Parsnip Soup Preheat oven to 450°F. In roasting pan, toss together carrots, parsnips, shallots, garlic, oil and salt. Roast, stirring once, until softened and browned, about 1 hour.

Scrape into large heavy-bottomed saucepan. Stir in broth and 1 cup water; bring to boil. Reduce heat and simmer for 5 minutes. In blender or food processor, purée mixture in batches until smooth. (Makeahead: Refrigerate in airtight container for up to 3 days; in saucepan, reheat over medium heat, about 10 minutes.)

Kale Chips Meanwhile, preheat oven to 350°F. Line a baking sheet with parchment paper. In large bowl, toss together kale, oil, paprika and salt; arrange in single layer on prepared baking sheet. Bake until crisp and darkened, 12 to 15 minutes. (Make-ahead: Store in airtight container for up to 8 hours.) Serve over soup. Whipped Goat Cheese While kale is baking, in blender or food processor, whip together goat cheese, cream cheese, cream, lemon juice and pepper until smooth and light. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Stir into soup.

PER SERVING about 292 cal, 8 g pro, 12 g total fat (6 g sat. fat), 42 g carb (9 g dietary fibre, 13 g sugar), 29 mg chol, 493 mg sodium.