Whip up a batch of this super-creamy soup (that doesn't require ANY cream), and you'll be all set. 

Makes 6 servings 

What you need 

5 tablespoons Tessemae’s Lemon Garlic
2 carrots, peeled and chopped
2 medium parsnips, peeled and chopped
1 leek, white and light green part only, halved horizontally, thinly sliced and washed
1 celery rib, chopped
coarse salt and freshly ground black pepper
2 Russet potatoes, peeled and chopped
4 1/2 cups low-sodium chicken broth
1 cup pepitas (pumpkin seeds)
¼ cup sunflower seeds
2 tablespoons sesame seeds

What you do

1. Heat 2 tablespoons Lemon Garlic in a large pot. Add carrots, parsnips, leeks, and celery to pot and season with salt and pepper. Cook, stirring often, until veggies are browned, about 8 minutes.
2. Add potatoes to pot and cook, stirring, for 2 minutes. Add broth and bring to a boil.
3. Reduce heat to low and simmer until veggies are tender, about 15-20 minutes. Working in batches, process soup in a blender until smooth, slowly drizzling in 2 tablespoons Lemon Garlic, while machine is running.
4. Heat oven to 425 degrees. Toss together pepitas, sunflower seeds, sesame seeds and remaining 1 tablespoon Lemon Garlic and salt and pepper to taste a rimmed baking sheet. Roast until browned, about 15 minutes. Sprinkle over each serving of soup.