Parsnip & Almond Butter Soup

This Parsnip & Almond Butter Soup is quite possibly my favourite soup ever. I wish I could transmit the amazing nutty aroma over the web so you could smell it.

The almond butter gives it a beautiful nutty taste and depth of flavour and the parsnips and almond just complement each other so well. All the vegetables combine to create a gorgeous taste and texture. Trust me, you’ll love this soup!

Be sure to give the almond butter a really good stir before you add it, just before serving.

It makes enough for 4 generous servings and teamed with a lovely fresh slice of bread it is a complete and satisfying meal, any time of year. It’s quick and easy to make too.

The almond butter is really rich in calcium, protein, iron and fibre making it a nutritional powerhouse as well. It’s great for for vegans and veggies and anyone needing more calcium.

It’s one from my ‘fridge bottom’ range, that is, when I’ve got a bit of everything left and want to clear the fridge and give it a good clean! But scraps it is not. It tastes absolutely sumptuous.

If you grow your own herbs and vegetables and make your own veggie stock, it will cost very little to make. If you are a grower, you will have at least some of the ingredients at any point in the year!

Parsnip & Almond Butter Soup Recipe

Parsnip & Almond Butter Soup
Quite possibly the best soup in the world.
Write a review
Print
Ingredients
  1. A splash of olive oil
  2. 1 onion, chopped
  3. 2 stalks of celery, chopped
  4. 2 carrots, grated
  5. 1 potato, finely diced
  6. 3 large parsnips, grated
  7. 3 sprigs of thyme
  8. A handful of coriander, chopped
  9. 1 tsp whole grain mustard
  10. 1/2 tsp tamari
  11. 1 litre of veg stock ( I prefer Meridian organic)
  12. 2 heaped Tbsp of Indigo Herbs Organic Almond Butter
  13. Pepper to taste
Instructions
  1. Gently heat the oil, onions, carrots and celery with the thyme until the vegetables are softened, this should take about 10 minutes.
  2. Add the coriander, mustard and tamari and stir
  3. Add the parsnips and potatoes and cook for another 5 minutes
  4. Pour in the boiling stock (it will hiss) and simmer for about half an hour
  5. Add the nut butter and mix in thoroughly with a spoon and then give it a mash with a potato masher
  6. Season to taste
This Week In The Garden http://www.thisweekinthegarden.co.uk/

Kay

Mom of 3, keeper of mad collies and chickens, in search of lost perennial veg and into all thing permaculture. Writer, thinker and blogger. Maker of WordPress websites and internet geek.

Leave a Reply