Warm Almond, Garlic & Parsnip Soup


Hey friends, we are just checking in quickly from our chaotic life in an apartment filled with moving boxes to share a wonderful little soup recipe with you. It’s a savory, creamy and slightly sweet almond & garlic soup that we top with red grapes. It is kind of inspired by a Spanish White Almond Gazpacho, but our version is served warm and with roasted roots. We wanted it to feel like a thick warm almond milk with lots of flavor. It has quickly become one of our favorite recipes this spring, both as lunch and dinner. And the grapes on top truly adds a nice and fruity twist. If you are having guests over, it could also be really nice as a starter.

We originally created this recipe for the Electrolux Now You’re Cooking Everyday event. You can find the video of our recipe here. A few posts ago we also asked for your best breakfast recipe. The winners were Silvia & Camille with their amazing and simple Rhubarb Parfait. Congratulations! The recipe will be cooked live on the same event tomorrow morning 9.00 CET.

Yep, that was it. Short and sweet. Now we need to get back to unpacking boxes, assembling Ikea closets and putting shelves up on the wall (phew). Much love!

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Warm Almond Soup
Serves 4

300 g parsnip (around 3) or parsley root
1 garlic bulb (10 cloves)
1 large yellow onion
1 tbsp olive oil, extra for serving
125 g / 1 cup almonds, blanched
4 cups boiling water, or more to taste
1 tbsp apple cider vinegar or white wine
2 sprigs fresh thyme or 1 tsp dried thyme, extra some for serving
sea salt and freshly ground pepper
20 organic red grapes, divide and seeds removed

Preheat the oven to 200°C / 400°F. Prepare the vegetables, peel parsnip or parsley root, garlic and onion. Cut into large bite-size pieces. Place in a bowl and lightly drizzle with olive oil, toss to cover. Cover a baking sheet with baking paper and arrange the vegetables on it. Place in the oven and bake for 15-20 minutes, until tender and lightly browned. Meanwhile blanch the almonds and heat the water in a water boiler. When the vegetables are done, remove from the oven and place in a heat proof blender. Add blanched almonds, hot water, apple cider vinegar, thyme, salt and pepper and blend until completely smooth. Taste and adjust the flavors to your preference. Serve immediately in serving bowls, garnish with a drizzle of olive, thyme and grapes.
PS! We almost forgot… we wanted to let you know that we will be having a Swedish book event at Urban Deli Nytorget on Södermalm in Stockholm, Monday 5th May between 17-19. They will serve a 3-course dinner from the book and we will talk a little bit about the book, ourselves and just hang out with you guys. They will sell the book for a discounted prize and we will of course sign it. If you have already bought the book, you can of course bring it if you want it signed. The dinner is 275 sek and you can book a spot by sending an email to [email protected]. We hope to meet some of our Swedish readers there!