35 mins

Roasted parsnip and apple soup with hazelnut-rosemary oil and a roll

Dinner

Four servings

Nutrition info

• 4 parsnips
• ¼ cup olive oil
• 2 apples
• 4 shallots
• 1 ½ tbsp minced garlic
• 6 cups vegetable broth
• 1 cup full-fat coconut milk
• ¼ cup hazelnuts
• 1 ½ tbsp fresh rosemary
• 4 whole grain rolls

Directions

• Step 1

  Preheat oven to 400 degrees F. Peel and dice parsnip. Place on a baking sheet and season with a third of the olive oil, plus salt to taste. Bake 15 to 20 minutes until soft and browned.

  In this recipe

  • 4 parsnips
  • ¼ cup olive oil
• Step 2

  Peel and dice apple. Add to baking sheet after parsnip has cooked 10 minutes.

  In this recipe

  • 4 parsnips
  • 2 apples
• Step 3

  Mince shallots and garlic, then add to a hot saucepan with another third of the olive oil. Cook until translucent, then add broth and full-fat coconut milk. Cook until heated through.

  In this recipe

  • ¼ cup olive oil
  • 4 shallots
  • 1 ½ tbsp minced garlic
  • 6 cups vegetable broth
  • 1 cup full-fat coconut milk
• Step 4

  Meanwhile, chop hazelnuts and fresh rosemary. Mix together with remaining olive oil in a small bowl.

  In this recipe

  • ¼ cup olive oil
  • ¼ cup hazelnuts
  • 1 ½ tbsp fresh rosemary
• Step 5

  Working in batches if necessary, add broth to a blender or food processor with roasted produce. Blend until smooth, season with salt and pepper to taste. (Alternatively, continue without pureeing if preferred.)

• Step 6

  Drizzle oil on top. Enjoy with a roll.

  In this recipe

  • 4 whole grain rolls