Parsnip and Hazelnut Soup
By Kevin Dundon
These hearty warming vegetable soup recipes are perfect suppers for an autumn chilly day.
6 people
25 minutes
10 minutes
Ingredients
- 110 g Butter
- 2 cloves Garlic chopped
- 100 g Hazelnuts chopped
- 1 tbsp Olive Oil
- 2 medium Onions roughly chopped
- 500 g Parsnips cut into chunks
- 1 pinch Salt and Pepper
- 4 tsp SuperValu Signature Tastes Microgreens Superfood Mix
- 1 sprig Thyme
- 1 litre Vegetable Stock
Method
Method:
Drizzle the oil in a large saucepan, add the onions and garlic.
Sear the vegetables for 3-5 minutes over medium heat until they are coloured. Add the thyme sprig, parsnip and half the hazelnuts and cook for a few more minutes.
Season with salt and pepper. Pour in the warm stock and bring to a boil.
Simmer for 10–15 minutes until the vegetables have softened.
Remove from the heat and blend the soup with the hand blender, then add butter to taste and check the seasoning.
Toast the rest of the hazelnuts in a dry pan over medium heat for 2-3 minutes.
Once toasted, remove from the heat and season with salt. Set aside.
Serve the soup with a sprinkle of hazelnuts and microgreens.
