Parsnip Soup with a Touch of Christmas...
Ingredients
3-4 large parsnips
rice bran or rapeseed oil
1 large red onion (finely chopped)
1-2 cloves of garlic (finely chopped)
400ml almond milk
1
vegetable stock
maple syrup
Aromat all purpose seasoning
1 tsp cumin
1/2 tsp nutmeg
For The Topping
Handful of sprouts
Handful cooked chestnuts
handful finely sliced red cabbage
Directions
Pre-heat oven to 180 degrees
Peel and cube parsnips into 1cm chunks
Drizzle very lightly with oil and maple syrup
Mix the dry seasonings and sprinkle about 2/3 on the parsnips, and roast for 15 - 20 mins (do NOT overcook)
Put the sprouts and cabbage into boiling water until firm, then drain and put into a pan with a little
knob of butter, add the chestnuts and a little more nutmeg if desired. Keep hot until needed.
Meanwhile gently sweat the onions and garlic in a heavy bottomed saucepan.
Add the roasted parsnips and stir together with the remaining seasoning.
Add most of the almond milk, (keeping some back to adjust texture if necessary) and the stock - simmer for 5 minutes.
Use a hand blender (or processor) and blend
to make a thick soup, which allows the Christmas topping to sit nicely on the top - ENJOY!
