Enjoy this warming dish for parsnip and almond soup. This vegan soup is great when paired with croutons and copious amounts of cream cheese. It is creamy, nutty, and rich in dairy. Here is the complete warm recipe of the palatable almond, garlic, and parsnip soup.
Ingredients
- 40 grams of butter
- 2 crushed garlic cloves,
- 1 kilogram of peeled and chopped parsnips,
- 500 grams of peeled and chopped potatoes,
- 4 cups of vegetable stock.
- One water cup
- Add 1/2 cup of toasted, slivered almonds for serving.
Serving
- Bread,
- Half A Cup Of Cream,
- Thyme Sprigs
Instructions
- Melt butter in a sizable pot over medium heat. For 4-5 minutes, sauté the leek and garlic until they are soft.
- Add water, broth, potatoes, and parsnip.
- Bring it to a boil. When the parsnip is mushy, reduce the heat to low and simmer it wrapped for 15 to 20 minutes.
- Add almonds and stir.
- Blend the mixture until creamy or smooth using a hand blender or a sticks blender. according to taste. If you like rough texture, you can leave a few bits.
- Add cream and stir well. Make sure to blend the cream well into the soup.
- Add additional almonds and thyme sprigs as garnish.
- Add bread to the meal.
- It is ready to be served now.
That was it, indeed. brief and sweet. Enjoy this nutty, and delicious soup with croutons, some cream, and thyme.
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