You can make this soup extra delicious by topping with small parsnips sliced lengthways and roasted. Macadamia nuts make a brilliantly creamy dairy-free milk, adding a dreamy smoothness and mild flavour to bring this soup together. Many studies are showing that nuts are great for feeding the gut and increasing the growth of beneficial bacteria. When blended in soups, nuts can be easier on the gut.
Serves: 4
GF, VG
=R1=
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.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
