Parsnip Soup with Smoked Almond Pesto
By OcadoLifeSmoked almonds add a subtle, umami touch to this soup, making it even more moreish.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
11 total- 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
Method
4 stepsStep 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.