Koko & Tree Blog Parsnip & Macadamia Soup

An unusual but delicious combination, the addition of the macadamias gives this vegan soup a satisfying rich creaminess.Parsnip & Macadamia Soup1 onion, chopped500g parsnips, peeled and chopped1 large potato, peeled and diced2 tablespoons macadamia nut oil750ml vegetable stock (or more if you want a thinner soup)2 cardamom pods, crushedSmall handful macadamia nutsSalt and pepper to tasteAdditional macadamia nut oil for drizzlingHeat the macadamia nut oil at a low heat and add the onionsIn a pot, gently fry the onions until soft and translucentTurn up the heat and add the parsnips and potato, and the crushed cardamomCook the vegetables for a couple of minutes over a medium heatMeanwhile, toast the macadamia nuts in a small frying pan until they start to golden (this will only take about a minute so make sure you keep a close watch!)Remove the toasted macadamia nuts from the heat and set aside to use laterAdd the vegetable stock to the parsnip mix and simmer the mixture until the parsnips and potatoes are cooked through (they should be soft enough to blend)Let the soup cool a bit and then transfer it to a blenderAdd the macadamia nuts and salt and pepper to taste, then blend until the mixture is smooth and creamyIf it has cooled down, return the soup to the pot and gently heat until ready to serveServe in soup bowls and drizzle a little macadamia nut oil over the soup before servingRead More