Find more vegan recipes at www.thevegspace.co.uk
Roasted Jerusalem Artichoke Soup with parsnips
This silky Jerusalem Artichoke Soup is rich and savoury - a deeply satisfying winter warmer soup, perfect with a hunk of crusty bread.
Bookmark
Ingredients
- 400g jerusalem artichokes
- 300g parsnips (about 2 large parsnips)
- 1 onion
- 3 garlic cloves
- 5 sprigs fresh thyme
- 200ml dairy-free milk (I used hazelnut milk)
- 600ml vegetable stock
- 2 tablespoon walnut pieces (optional - for garnish)
- handful fresh parsley (optional - for garnish)
- 2 tablespoon rapeseed or olive oil (for roasting)
Instructions
- Preheat the oven to 180°C / 350°F / Gas Mark 4.
- Peel and thickly slice the jerusalem artichokes, parsnips and onion and place on a large baking tray. Add the garlic cloves (leaving them in their skin), and scatter over the thyme (stripping the leaves off the main stalks).
- Drizzle over the oil, season well with salt and black pepper, then mix well then roast in the oven for 20 minutes.
- Squeeze the garlic flesh out of the skins, (discard the skins), and remove any remaining thyme stalks, then tip the roasted vegetables into a saucepan.
- Pour in the dairy-free milk and vegetable stock.
- Bring to the boil and simmer for 5 minutes, then blitz to a smooth purée in a blender, food processor or with a hand blender.
- Taste and adjust seasoning as required. Serve scattered with walnut pieces and chopped parsley.
Video
Nutrition
Serving: 1portionCalories: 242kcalCarbohydrates: 39.9gProtein: 4.4gFat: 7.9gSaturated Fat: 0.6gSodium: 35mgPotassium: 766mgFiber: 6.5gSugar: 18.4gCalcium: 129mgIron: 4mg
Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
If you enjoy my recipes please BuyMeACoffee.com/thevegspace