Comforting, deliciously thick and the perfect balance of sweet and savory. Inspired by a Spanish White Almond Gazpacho, this warm almond garlic parsnip soup recipe takes it one step further by adding red grapes. Whilst some may consider grapes a strange addition, they add an unexpected fruity twist which complement the roasted roots and will no doubt excite your tastebuds.
Perfect for lunch or dinner, this creamy soup will no doubt be one that you will want to create over and over again…
Serves 4
INGREDIENTS
300 g parsnip (around 3) or parsley root
1 garlic bulb (10 cloves)
1 large yellow onion
1 tbsp olive oil, extra for serving
125 g / 1 cup almonds, blanched
4 cups boiling water, or more to taste
1 tbsp apple cider vinegar or white wine
2 sprigs fresh thyme or 1 tsp dried thyme, extra some for serving
sea salt and freshly ground pepper
20 organic red grapes, divide and seeds removed
For Preparation instruction visit Green Kitchen Stories
