Veganuary, which lasts throughout the whole of January, encourages people to follow a vegan lifestyle for the month, and certainly helps shake up your meals and injects lots of vitamins from cherries, following an indulgent Christmas spent at home!
This warming parsnip soup is complemented by the rich sweetness of roasted cherries and crunchy hazelnuts.
Ingredients:
- 2 tbsp olive oil
- 1 onion, roughly chopped
- 3 large parsnips, peeled and chopped
- 1 garlic clove, peeled and roughly chopped
- 1 tsp fennel seeds
- 500ml vegetable stock
- 200ml milk alternative, I used oat milk
- 100g cherries, pipped and halved
- 2 sprigs thyme, leaves picked
- 2 tbsp toasted hazelnuts
Method:
- Heat the oven to 180C. Heat 1 tbsp of the olive oil in a large saucepan over a medium heat. Add the onion and parsnips with a big pinch of salt and fry until softening, around 8-10 mins. Add the garlic and fennel seeds and cook for 2 mins further.
- Pour the vegetable stock and milk into the pan. Bring to the boil then turn to a simmer and leave for 1 hour, until the parsnips are completely softened.
- Tip the cherries into a roasting tin, toss with the remaining olive oil. Add the half of the thyme leaves, along with a big pinch of salt and pepper. Roast for 20 mins, until the cherries are softened. Set aside.
- Once the soup is cooked, use a stick blender to blitz until smooth. Tip into bowls and top with the roasted cherries, hazelnuts and fresh thyme leaves. Add a drizzle of olive oil, add a crack of black pepper and serve.
