Total:
1 hr 10 min
Active:
45 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr 10 min
Active:
45 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Pomegranate Gremolata:

Directions

Watch how to make this recipe.

Heat the olive oil in a 3 1/2-quart Dutch oven medium-high heat. Add the parsnips, celery, fennel, onion, salt and fennel seeds. Reduce the heat to medium and cook for 6 to 8 minutes, stirring occasionally with a wooden spoon. Add 4 cups water and the bay leaf to the pan, and stir. Bring to a simmer, reduce the heat to medium-low, and cover with a lid. Simmer for 30 minutes, or until the vegetables are very soft. Allow to cool slightly.

Puree the soup in two batches, adding half of the almond milk to each batch. Return the soup to the Dutch oven, and heat to warm through--alternatively, pour the soup into a slow cooker and keep warm on the low setting. Serve garnished with bacon, Parmesan and Pomegranate Gremolata.

Pomegranate Gremolata:

In a bowl, mix together the parsley, pomegranate seeds, lemon zest and salt.

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