Toasted Almond and Parsnip Soup
Serves: 4
Freezes WellQuick MakeVegan 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 leaves
method:
- 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.
