Are you looking for a new winter soup recipe, that will brighten up those dark evenings ? Then this nutty and creamy parsnip soup is for you. This is not your typical butternut or tomato soup, and I promise the new flavours will make you ask for more.
Winter Warming Recipe
When winter is starting to drag on, our levels of vitamin D we get from the sun are getting low, our mood naturally takes a hit, and we need a boost of morale to keep going.
I find comfort in walking in nature, listening to music under my furry blanket, and flavourful recipes. However soups that we find in the shops are often loaded with sugars and preservatives. To know exactly what you’re eating and fill up on nourishing foods, there is nothing than a homemade meal.
This soup is nothing like I’ve made before and I find it so nourishing and satisfying, I HAD to share it with you.
Nutty and Creamy Parsnip Soup
I don’t know about you, but the parsnip is not a vegetable I use a lot. It’s mainly because I haven’t really tasted any recipe that lit me up, until this one. Now I want to explore what I can do with it.
This root vegetable is a great addition to your kitchen and will bring a variety of vitamins that we all need in the middle of winter.
The hazelnuts are adding a healthy dose of fat and protein, which is ideal to balance hormones and make you feel your best. They also make the soup really creamy, and my tastebuds say yes !
Method
For this recipe, all is need is to roast the parsnips, apples and hazelnuts together for half an hour with some sage. Prepare some vegetable stock on the side to blend it with, and you can spend these 30 minutes doing something else, reading, catching up on emails, messages, or serve the kids dinner.
I like to add some vegan double-cream just before to serve to add even more creaminess, and a few reserved roasted hazelnuts. It will look 👌🏼 so why not make it for your next dinner party as a starter?
Let me know in the comments if you’ve made it and your thoughts on it!
Nutty & Creamy Parsnip Soup
Equipment
Ingredients
- 2 parsnips
- 2 apples Braeburn
- 100 g hazelnuts
- 500 mL vegetable stock
- 20 g sage
- vegan double-cream
- 2 tbsp olive oil
Instructions
- Preheat the oven to 180*. Peel the parsnips and apples.
- Cube the parsnips and apples, transfer to a baking tray, with the hazelnuts and sage. Add the olive oil and roast for 30 minutes.
- Prepare the vegetable stock.
- Once roasted, discard the sage and reserve a handful of hazelnuts; transfer the parnsips, apples and hazelnuts to a blender. Add most of the vegetable stock, and use the remaining in the baking tray to scrape off any bits that is stuck to it. Blend into a creamy soup.
- Serve the soup hot with a dollop of vegan double-cream, decorate with the reserved hazelnuts.
