Parsnip and Carrot Soup with Roasted Fennel Bruschetta - Edible Dallas and Fort Worth

Ingredients

• 2 tablespoons good-quality olive oil
• 2 small yellow onions, chopped
• 3 parsnips, peeled and chopped
• 2 large carrots, peeled and chopped
• 3 cups water
• 4 cups low-sodium vegetable broth
• Salt and freshly ground black pepper
• 1 tablespoon chopped fresh chives
• 2 shallots, thinly sliced
• 1 large fennel bulb (green stems removed), thinly sliced
• 2 tablespoons good-quality olive oil, plus more for drizzling
• 1 clove garlic, smashed
• ½ baguette, cut into ½ inch thick slices
• 1 tablespoon finely chopped flat leaf Italian parsley