Parsnip Soup with Spicy Chestnut and Chilli Gremolata
Serves: 4-6
Prep time: 15 mins
Cook time: 45 mins
This is a wonderful soup, for either a plant based starter or a delicious wholesome lunch. Parsnips are full of goodness, they’re rich in potassium and folic acid and are a hugely underrated winter vegetable.
Ingredients
2 tbsp olive oil
2 shallots, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
6 parsnips, peeled and chopped into 2 cm chunks, approx. 1kg
500ml unsweetened, unroasted almond milk
1 litre chicken or vegetable stock
Pink Himalayan salt
Chestnut Salsa
1 chilli, finely chopped
4 tbsp parsley, finely chopped
30g hazlenuts, toasted and finely chopped
60g chestnuts, finely chopped
1 tbsp white balsamic vinegar
3 tbsp hazelnut or olive oil
Salt and pepper
Method