Name: Creamy parsnip and almond soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 50 gram butter; 1 large leek, trimmed, sliced; 2 garlic cloves, crushed; 1 kilogram parsnips, peeled, chopped; 500 gram potatoes, peeled, chopped; 4 cup vegetable stock; 1 cup water; 1/2 cup toasted, slivered almonds, plus extra to serve; 1/2 cup cream; thyme sprigs, bread to serve

Creamy parsnip and almond soup

Warm up with this delicious creamy parsnip and almond soup recipe. Smooth, nutty and lush with cream, this vegetarian soup is delicious served with crusty bread with lashings of butter

Serves 4

Prep

10M

Cook

25M

Total

35M

This recipe first appeared in Woman’s Day.

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Ingredients

50 gram butter

1 large leek, trimmed, sliced

2 garlic cloves, crushed

1 kilogram parsnips, peeled, chopped

500 gram potatoes, peeled, chopped

4 cup vegetable stock

1 cup water

1/2 cup toasted, slivered almonds, plus extra to serve

1/2 cup cream

thyme sprigs, bread to serve

Method

1.In a large saucepan, melt butter on medium. Sauté leek and garlic for 4-5 minutes until tender. Add parsnip, potato, stock and water. Bring to the boil. Reduce heat to low and simmer, covered, for 15-20 minutes until parsnip is softened. Stir in almonds.

2.Using a stick blender or a food processor, blend mixture until smooth. Season to taste. Stir cream through.

3.Sprinkle with extra almonds and thyme sprigs. Accompany with bread.