Toasted Almond and Parsnip Soup
Serves: 4
Freezes Well Quick Make Vegan Friendly
Meet the perfect winter warmer soup
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 vegetable stock 400ml Provamel Almond Unsweetened drink 35g toasted flaked almonds salt and pepper a handful of fresh thyme leavesmethod:
- Heat the rapeseed oil and sauté the shallots, garlic, orange zest, celery, thyme and cumin for 4-5 mins. 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 minutes 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.
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