This soup is the perfect vegan one, a mix of sweet and salty and extremely creamy!
4 Parsnips (large)
2 Garlic cloves
1 Big potato
1/4 cup hazelnuts
4 cups Veggie broth
1 cup Hazelnut milk
Salt, pepper, thyme
LET'S GET STARTED:
Start by cutting the parsnip and the apple in pieces and put them in a baking tray. Roast them for 15-20 min at 180º.
Cut some of the hazelnuts and put them in the oven too for about 10 min to roast them and when they are ready set them aside.
On a pot, add a little bit of oil and the garlic and fry for 2 min, then add the onion and fry until it gets soft. By now, the veggies in the oven should be ready, so take them out and add them with the onion.
Add the potato cut in pieces, the spices and the broth (enough to cover the veggies) and let it boil for about 30 min, covered.
When everything is soft, blend it and add the hazelnut milk, I used unsweetened one because the apple is sweet enough for the soup.
Decorate with some of the roasted hazelnuts and some thyme and ready to enjoy!