Toasted Almond and Parsnip Soup

Name: Toasted Almond and Parsnip Soup
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: British
Ingredients: 400g parsnips, peeled and chopped; 100g shallots, roughly chopped; 1 celery stick, roughly chopped; 3 garlic cloves; 3 sprigs of thyme, leaves removed; zest of 1 orange; 1 tsp ground cumin; 2 tbsp ground almonds; 1 tbsp rapeseed oil; 500ml gluten-free vegan vegetable stock; 400ml Provamel Almond Unsweetened drink; 35g toasted flaked almonds; salt and pepper; handful of fresh thyme leaves

Serves: 4

Ready in: 15 to 30 mins

Cost Cutting Eco Friendly Freezes Well Gluten Free‏ Quick Make Vegan Friendly

Toasted Almond and Parsnip Soup Recipe: Veggie

Ingredients
Method

Ingredients:

400g parsnips, peeled and chopped
100g shallots, roughly chopped
1 celery stick, roughly chopped
3 garlic cloves
3 sprigs of thyme, leaves removed
zest of 1 orange
1 tsp ground cumin
2 tbsp ground almonds
1 tbsp rapeseed oil
500ml gluten-free vegan vegetable stock
400ml Provamel Almond Unsweetened drink
35g toasted flaked almonds
salt and pepper
handful of fresh thyme leaves

method:

Heat the rapeseed oil and sauté the shallots, garlic, orange zest, celery, thyme and cumin for 4-5 minutes. Add the parsnips and continue cooking for a further two minutes before adding the vegetable stock and ground almonds.
Cover and allow to cook over a low heat for 20 mins or until the parsnips have softened Add the Provamel Almond Unsweetened and allow to heat through for a couple of minutes before using a blender to smooth the mixture. Season to taste. Sprinkle over the toasted flaked almonds and fresh thyme leaves, to serve.

Print Recipe www.provamel.co.uk