Rocket, Parsley and Hazelnut Soup

Rocket, Parsley and Hazelnut Soup Recipe

Rocket, Parsley and Hazelnut Soup Recipe

By: Meg Thompson

Simply vary the consistency of this sauce and you use it on pasta, roasted veggies, or even a dip.


Servings

2

Prep time

Cook time

Recipe


Ingredients

  • 1 small onion, diced
  • 1 tbsp olive oil
  • 2 small garlic cloves, chopped
  • 1 large potato, skin on & diced into 2cm cubes
  • 500mL stock or broth
  • 50g parsley, roughly chopped
  • 75g rocket, roughly chopped
  • ¼ cup hazelnuts, lightly toasted, plus extra to serve
  • ½ tsp sea salt, to taste
  • Olive oil, to serve

Method


  • Place onion and oil in saucepan and sauté over low heat until soft.
  • Add garlic and cook for another 2 mins.
  • Add potato and cook over medium heat for around 5 mins, stirring frequently.
  • Add stock and cook for about 10 mins until potato is just tender.
  • Add parsley, rocket, nuts and sea salt and cook for 2 mins until greens are wilted.
  • Remove from heat and blitz with stick blender until smooth.
  • Serve topped with extra hazelnuts and olive oil.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Meg Thompson

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.

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