Macadamia, Garlic & Parsnip Soup Recipe
Macadamia, Garlic & Parsnip Soup Recipe
This vegetarian soup is perfect for winter meals, offering a dairy-free dinner alternative with dreamy flavour and plenty of nutrient-rich veggies.
Servings
Prep time
Cook time
Recipe
Ingredients
- 3 large parsnips, peeled & cut into 1cm rounds
- 1 large onion, roughly chopped
- 8–10 cloves garlic, peeled
- 1 tbsp extra-virgin olive oil, plus extra to serve
- 1L filtered water
- 1 cup raw macadamia nuts (soaked in filtered water for 4 hours then drained)
- 1 tbsp apple-cider vinegar
- 2 fresh sprigs thyme, leaves picked (1 tsp dried thyme), plus extra to serve
- Sea salt & pepper, to taste
Method
- Preheat oven to 200ºC. Line a baking tray with baking paper. Place the parsnips, onion and garlic in a bowl, drizzle with the olive oil and toss to coat.
- Spread the vegetable mixture on the baking tray and bake for 15–20 mins, or until tender and lightly browned.
- Bring the filtered water to the boil.
- Transfer the roasted vegetables to a heatproof blender. Add the macadamias, apple-cider vinegar and thyme. Season with sea salt and freshly ground pepper.
- Pour in half the hot filtered water and carefully blend until smooth and creamy. Gradually add the remaining filtered water.
- Ladle into serving bowls, garnish with a final drizzle of olive oil and extra thyme sprigs and serve.
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