Toasted Almond and Parsnip Soup
Serves: 4
Ready in: 15 to 30 mins
Cost CuttingEco FriendlyFreezes WellGluten FreeQuick MakeVegan Friendly
Ingredients:
400g parsnips, peeled and chopped100g 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.
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