Having a Plant Based Diet means that I am always concerned that my meals contain all the food groups. Too often I have heard people exclaim that they eat vegetable-based meals that lack in both protein and fats.
Aside from giving you a feeling of satiation, they are the very building blocks of the human body. The Brain is 90% fat and protein make up the very structure of our cells.
So, with soup season upon us, I get disheartened when recipes suggest blended vegetables, served on their own, is a meal? Absolutely fine if an accompaniment to a side that contains these components, but not as it is.
So, this soup takes away the hassle of creating a side dish. Served with bread or some form of grain-based scoop, it’s just perfect for those chilly autumn days.
7-8 Parsnips, peeled and roughly chopped
2 Cloves Garlic, peeled
750ml Vegetable Stock
1 Block, Silken Tofu
2 tbsp Hazelnut Butter
1 tsp Salt
½ Lemon, squeezed
Good Few Cracks Black Pepper
Toasted Hazelnuts, Vegan Cream & Micro herbs to serve (with copious amounts of crusty bread)
1. Add the parsnips and garlic to a pan of cold water with a good pinch of salt, bring to a boil and boil until tender.
2. Drain and allow to steam in a sieve for 5 minutes, this will prevent your soup from having a ‘gloopy’ mouthfeel.
3. Heat the stock until hot but not boiling and add to a blender with the parsnips, garlic, tofu, and hazelnut butter.
4. Blend a few times, you want this smooth. Taste, add salt, pepper and lemon until the flavours seem balanced. You want this all to form a harmony where nothing is too prominent (aside from the parsnip), but nothing is lacking.
5. Serve hot in mugs or bowls, drizzled with vegan cream, and topped with crunchy hazelnuts and micro herbs. Bread essential.