Vegan Roasted Parsnip And Cauliflower Soup

Ingredients

• Vegan Roasted Parsnip And Cauliflower Soup
• By Modern Food Stories. Follow them on Instagram for more delicious recipes!
• 3 parsnips
• 1 cauliflower
• 2 tsp extra virgin olive oil
• 50 g blanched hazelnuts
• 1 small leek or yellow onion
• 2 celery sticks
• 1 litre vegetable stock
• 3 tbsp almond milk
• Salt and Pepper to taste
• Sage crisps (optional)
• 2 tbsp coconut oil
• 10 g fresh sage leaves
• Preheat oven to 400F.
• Peel the parsnips and remove the leaves and stalk from the cauliflower. Chop both into 3cm cubes.
• Meanwhile, add 1 tbsp of oil to a nonstick saucepan. Sauté the leek and celery for 3 minutes, or until soft.
• Add the roasted vegetables and stock to the leek and celery mix. Bring to the boil then simmer for 15 minutes.