Spiced Parsnip, Apple & Roasted Hazelnut Velvet
Method
Sauté Base: Heat the olive oil in a large stockpot over medium heat; add the leek, parsnips, garlic, and spices, sweating for 5 minutes until fragrant.
Simmer: Stir in the diced Bramley apple and vegetable stock, bring to a gentle boil, then simmer uncovered for 20 minutes until parsnips are fork-tender.
Purée: Remove from heat and blend with an immersion blender until completely silky and smooth; season to taste with salt and pepper.
Garnish & Serve: Ladle into warm bowls, swirl through a tablespoon of protein-rich Greek yoghurt, and scatter toasted hazelnuts over top for crunch.
Cooking Hack: Roast your hazelnuts in a dry skillet for 3 minutes before chopping—this releases their natural essential oils, maximizing aromatic nuttiness while creating a low-GI, gut-friendly fiber crunch against the velvety soup.
Nutrition Facts
Per serving
