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Vegan Roasted Parsnip And Cauliflower Soup

Ingredients

• Vegan Roasted Parsnip And Cauliflower Soup
• By Modern Food Stories. Follow them on Instagram for more delicious recipes!
• Ingredients (serves 2):
• 3 parsnips
• 1 cauliflower
• 2 tsp extra virgin olive oil
• 50 g blanched hazelnuts
• 1 small leek or yellow onion
• 2 celery sticks
• 1 litre vegetable stock
• 3 tbsp almond milk
• Salt and Pepper to taste
• Sage crisps (optional)
• 2 tbsp coconut oil
• 10 g fresh sage leaves
• Method:
• Preheat oven to 400F.
• Peel the parsnips and remove the leaves and stalk from the cauliflower. Chop both into 3cm cubes.
• Line a non-stick baking tray with greaseproof paper. Place the parsnips and cauliflower on the tray, toss with 1 tbsp of olive oil and a pinch of salt. Bake for 20 minutes. Add the hazelnuts and roast for a further 10 minutes.
• Meanwhile, add 1 tbsp of oil to a nonstick saucepan. Sauté the leek and celery for 3 minutes, or until soft.
• Add the roasted vegetables and stock to the leek and celery mix. Bring to the boil then simmer for 15 minutes.
• Turn off heat and add the hazelnuts (keeping about 10 to one side for the top). Transfer the soup to a blender and blitz until smooth. Option to use a stick blender if you prefer. Stir through the almond milk and season to taste.
• Heat the coconut oil in a non stick frying pan and fry the sage for 1 - 2 minutes on a low / medium heat until crisp. Watch they don’t burn. Remove from the pan and place on kitchen paper. They will crisp up as they cool.

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