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I think I will officially introduce a Monday soup category. There’s no better food for cold winter Mondays than a stewed, tasty vegetable soup dish. This particular soup recipe has a root I came across in England, and I admit that its Greek name seemed very funny to me: parsnip. Parsnip looks like a white carrot. It’s a distant relative of the parsley and its taste is sweet and earthy, and it has a particular content of potassium, antioxidants and fibre. In this recipe, it’s combined with leeks, plenty of garlic (which is anti-inflammatory and needed for winter), and white almonds that are grounded in the blender and give the soup a particularly rich, thick and satiable flavour. Something like almond milk with infinite taste. If you find parsley in the grocery store, don’t hesitate to try it in this soup.
Ingredients for 4 people
– 3 parsnips
– 2 leeks
– 1 garlic head (about 12 cloves)
– 4 spoons of apple cider vinegar
– 1 tsp of thyme
– 1 tsp of fennel seeds
– 1 cup of whitened almonds (peeled)
– 1 litre of hot water
– Salt and pepper
– 2 spoons of oil
Preparation
– Cut the parsley and the leek in round circles
– Put Sanitas greaseproof paper on container and put the vegetables, oil and some salt and pepper in it
– Bake at 180 degrees for about 20-30 minutes
– If your almonds are not whitened, place the almonds in a pot of hot water. Leave them there for a few seconds, strain the hot water and rinse them in a lot of chilled water. Place the almonds on kitchen paper to draw the most water, and the peel is now easily removed simply by pressing the base of the almond
– Once the vegetables are cooked, place all ingredients in a blender and blend until they are mashed and turn into a thin soup. Add more water to reach the ideal density.
– Serve with some olive oil and grated fresh pepper.