root vegetable soup with parsley pesto

satisfying, low fat and high in vitamin C

4 servings

2 Tbsp butter
8 garlic cloves, peeled
5 cups peeled and coarsely chopped root vegetables such as golden beets, yukon gold potatoes, rutabagas, parsnips, and carrots
1 cup chopped onion
29 oz (2 cans or one carton) beef broth
2-3 Tbsp horseradish
2 ciabatta rolls or 4 baguette slices, toasted
parsley pesto:
1 cup coarsely chopped flat-leaf parsley
1/4 cup toasted nuts, such as pine nuts, almonds, or pecans (if not pine nuts make sure they are finely chopped)
1/4 cup grated parmesan cheese
1 clove garlic
salt and pepper

1. In stockpot, melt butter over medium-high heat. Add garlic, chopped vegetables, onion, and 1/2 tsp. each salt and pepper. Cook about 10 minutes or until vegetables are golden brown, stirring occasionally. Add broth; cover and simmer 10 minutes.
2. Stir in horseradish. Cook, uncovered 10 minutes more. Season to taste with salt and pepper.

3. Meanwhile, spread a small spoonful of the pesto on the cut side of the breads. Broil about 1 minute or until pesto is heated through. Drizzle any remaining pesto into the soup