Fennel Parsnip Soup with Fennel Pesto

1. Prep your vegetables: cut parsnips, slice celery, dice white onion, slice fennel (set fronds aside), mince garlic.
2. In a large pot, heat your olive oil and butter over medium high heat. Season with a sprinkle of salt.
3. Add in your onion, fennel and celery and stir to coat in the oil. Cover and let cook for about 5 minutes.
4. Toss in your garlic and parsnips, replace cover and cook another 5 minutes.
5. Add in your seasonings (fennel seeds, tarragon, pepper, thyme, garlic powder) and white wine and stir to combine.
6. Finally, add in your vegetable stock and coconut milk. Bring to a boil and then reduce to simmer for 15 minutes.
7. While the soup simmers, make your pesto. Combine fennel fronds, spinach, 1 clove garlic, and 1/4 cup pine nuts in a food processor and blend until a sauce forms.
8. Working in batches, blend the soup using a blender until it is thick but smooth. Return blended soup to the pot and adjust seasoning if needed.
9. To serve, top your soup with the fennel pesto and some toasted pine nuts.