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Toasted Almond and Parsnip Soup

Serves: 4

Freezes Well Quick Make Vegan Friendly

Meet the perfect winter warmer soup

Toasted Almond and Parsnip Soup Recipe: Veggie


400g parsnips (peeled and chopped)

100g shallots (roughly chopped)

1 celery stick (roughly chopped)

3 garlic cloves

3 sprigs of thyme (leaves removed)

zest of 1 orange

1 tsp ground cumin

2 tbsp ground almonds

1 tbsp rapeseed oil

500ml vegetable stock

400ml Provamel Almond Unsweetened drink

35g toasted flaked almonds

salt and pepper

a handful of fresh thyme leaves


  • Heat the rapeseed oil and sauté the shallots, garlic, orange zest, celery, thyme and cumin for 4-5 mins. Add the parsnips and continue cooking for a further two minutes before adding the vegetable stock and ground almonds
  • Cover and allow to cook over a low heat for 20 minutes or until the parsnips have softened.
  • Add the Provamel Almond Unsweetened and allow to heat through for a couple of minutes before using a blender to smooth the mixture. Season to taste.
  • Sprinkle over the toasted flaked almonds and fresh thyme leaves, to serve.
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