Rich roasted garlic and parsnips blitzed into a luxuriously smooth and creamy soup. This parsnip soup makes me salivate.
Ingredients
- 3 parsnips
- 1 onion
- 1 bulb of garlic
- 150g blanched almonds
- 1 tbsp white wine vinegar
- 2 sprigs of thyme
- salt & pepper for seasoning
- red grapes
- 3 parsnips
- 1 onion
- 1 bulb of garlic
- 150g blanched almonds
- 1 tbsp white wine vinegar
- 2 sprigs of thyme
- salt & pepper for seasoning
- red grapes
Preheat the oven to 180°C/350°F/gas 4.
Peel and roughly chop your vegetables. Rub with 1 tbsp oil and roast in a preheated oven for 15 minutes.
Add to a blender with your blanched almonds, vinegar, thyme and a generous pinch of salt and pepper. Pour over 1 litre of boiling water. When blending with boiling water be sure to use a heatproof blender, do not fill your blender more than halfway (blend in batches if needs be), keep the vent open and blend slowly – better to be safe than sorry!
Serve up and enjoy.
For something a little extra, drizzle a bit of oil, a bit of salt and add red grapes to a pan on a high heat and blister them until they start to split and ooze their juices.