Nutty & Creamy Parsnip Soup
This parsnip and apple soup is creamy and nutty, perfect for long winter evenings
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.