Vegan Roasted Parsnip and Cauliflower Soup I Modern Food Stories
Silky smooth vegan Parsnip and Cauliflower Soup. Roasting the veggies adds a delicious nuttyness. Topped with sage crisps and roasted hazelnuts.
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Cooking tools:
- Immersion blender
- Oven
- Baking sheet
- Skillet
- Paper towel
- Pot
- Chef's knife
- Cutting board
- Spatula
- Ladle
- Mixing bowl
Ingredients
- 3 parsnips ((280g))
- 1 cauliflower ((300g of florets))
- 2 tsp extra virgin olive oil
- 50 g blanched hazelnuts
- 1 small leek or yellow onion
- 2 celery sticks ((80g))
- 1 litre vegetable stock
- 3 tbsp almond milk ((I like Plenish))
- Salt
- Pepper
- 2 tbsp coconut oil
- 10 g fresh sage leaves
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