Roasted Apple & Parsnip Soup, topped with Sautéed Garlicky Kale and Turkey Bacon

1. Preheat oven to 400 degrees F.
2. Place diced parsnips and onions on a large baking pan. Sprinkle with salt and pepper; drizzle with 2 tablespoons olive oil.
3. Toss to combine, then spread mixture to single layer on pan. Roast in oven for approximately 20 minutes.
4. Then add diced apples to mixture, toss lightly, and return to oven to roast an additional 10 minutes. Remove from oven and cool 10 minutes.
5. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium high heat.
6. Add sliced turkey bacon and cook for approximately 5 to 8 minutes, until lightly browned.
7. Add sliced kale to skillet, season with garlic. Toss intermittently until kale is somewhat wilted through, approximately 1 to 2 minutes.
8. Add pinch of kosher salt, to taste (turkey bacon may be enough salt, to taste, so test kale prior to seasoning). Remove from heat and set aside.

To prepare soup,

1. Blend broth and cooled, roasted veggies/apples together, in batches, in high speed blender.
2. Transfer each batch to large pot, until all mixture has been puréed. Add additional broth to soup, as necessary, for desired consistency. (Reserve remaining broth to add for future servings, as needed.)
3. Warm puréed soup through and serve topped with kale-turkey bacon mixture, as preferred.