Parsnip Soup with Smoked Almond Pesto
Ingredients
1 garlic clove, peeled (for the pesto)
2 tbsp of extra virgin olive oil, plus 150ml for the pesto
1 onion, peeled and finely chopped
4 fresh bay leaves
650 g of parsnips, peeled and roughly chopped
1 lemon, zest of 1, juice of half (for the pesto)
65 g of smoked almonds, for the pesto
1 crusty bread, to serve (optional)
100 g of fresh basil, leaves picked (for the pesto)
500 ml of unsweetened oat milk
900 ml of vegetable stock
6 servings
Calories~508 kcal
Protein~9 g
Carbs~35 g
Fat~38 g
Fiber~8 g
Sugar~11 g
Total recipe
Calories~3,050 kcal
Protein~55 g
Carbs~210 g
Fat~225 g
Fiber~50 g
Sugar~65 g
Method
Step 1
Add the 2tbsp of oil to a heavy-bottomed pan with the onion and bay leaves and sauté for 5 mins on a low heat.
Step 2
Now add the parsnips and cook for 1 min, then add the oat milk, stock and some seasoning. Bring to the boil, then turn down and simmer for 15 mins.
Step 3
While the soup is cooking, blitz all the pesto ingredients together in a food processor or mini-chopper, season to taste and set aside (you may find you don’t need to season as the smoked nuts are quite salty).
Step 4
Remove the bay leaves from the soup and use a stick blender to bring it to a smooth, creamy consistency. Serve in bowls, drizzle with pesto, and add a side of nice crusty bread.
