Toasted Almond and Parsnip Soup
- Serves:
- 4
- Ready in:
- 15 to 30 mins
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
- 1
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.
- 2
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.
Toasted Almond and Parsnip Soup was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 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
- 1
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.
- 2
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.
Toasted Almond and Parsnip Soup was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
