Autumn is definitely upon us and so is soup season! Nothing beats a cosy bowl of soup on a chilly evening and I have been obsessed with this new combination! I absolutely love parsnips and I think they are actually so underrated! They are now coming into season here in the UK and I am definitely determined to make the most of them. They have a lovely sweet flavour and a creamy consistency, perfect for soups or mash. For this recipe I have used Provamel Unsweetened Soy Drink which is perfect for savoury dishes as adds a lovely creaminess to any recipe. What I love about Provamel Soy Drink is that is 100% organic, low in saturated fat and the soy is sourced from Europe making it an even more sustainable choice.
1 large parsnip
1 white onion
2 garlic cloves
2 bay leaves
Few rosemary branches
About 800ml of vegetable stock
1/2 cup of Provamel Unsweetened Soy Drink
3 tbsp of nutritional yeast
A glug of olive oil
Plenty of salt & pepper to taste
Optional: If you want to make soup more substantial you can also add in 1/2 can of drained and rinsed cannellini beans
Peel and chopped the onion very finely. Chopped the leek as well into thin slices. Add them to a large pan with a glug of oil. Cook them on a low heat with lid on for 5-8 minutes until the onion starts to brown and caramelised. Peel and cut the parsnip into bite size pieces and add it to the pan together with the chopped garlic, bay leave, salt and rosemary branches. Add a dash of veggie stock and keep cooking the veggies on a low to medium heat with lid on for 20 minutes.
Add in the rest of the veggie stock plus Provamel Soy Drink, nutritional yeast and a generous amount of black pepper. Cook for another 5 minutes until the parsnip is really soft and mushy