Roasted Beet Parsnip Apple Soup with Hazelnuts and Sage
Recipe From What's For Lunch, Honey?
Prep Time: 25 minutes
Total Time: 1 hour
Serves: 8
Ingredients:
300g parsnips, cut into large cubes
500g beetroot, cut into large cubes
2 tablespoons olive oil
4-5 fresh thyme sprigs
2 Bramley apples, peeled, cored and chopped
Knob of unsalted butter
1.5 liters vegetable stock
Handful of sage leaves
50g hazelnuts, slivered and toasted
Crème fraîche to serve
Salt and freshly cracked pepper
Method:
Preheat the oven to 200C degrees. Toss the beetroot and parsnip with the olive oil, add fresh thyme sprigs and spread on a roasting tray. Season with salt and black pepper, then roast for 20-25 minutes until tender.
Meanwhile, heat the butter in a pan. Fry the apples for 5 minutes until golden. Add the roasted beetroot, parsnip and stock, then cook for 10 minutes. Whizz the soup in a blender until smooth. Check the seasoning. Serve in bowls with crème fraîche swirled through, sage leaves and toasted hazelnuts scattered over the top.
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