Cream of parsnip soup with hemp gremolata
Made with Love & Hemp Protein
You need these ingredients for your parsnip soup
🥕700g parsnips
🥕700ml of boiling water
🥕 1 pinch of salt
🥕3 tsp baking powder
🥕 Juice of one lemon
🥕 1 grated lemon peel
🥕 1 bunch of parsley, chopped
🥕 8 black olives, chopped
🥕 1 small onion, chopped
🥕 1.5 tbsp hemp nuts, shelled
🥕 1.5 tbsp hemp oil
For the gremolata
🥕 1 bunch of parsley
🥕 1 onion
🥕 1 lemon, squeeze and grate the zest
🥕 1 pinch of salt
🥕 Juice of one lemon
🥕 1 grated lemon zest
🥕 1 bunch of parsley, chopped
🥕 8 black olives, chopped
🥕 1 small onion, chopped
🥕 1.5 tbsp hemp nuts, shelled
🥕 1.5 tbsp hemp oil
How it works
- Peel the parsnips, cut into large pieces and bring to the boil with a little water and a pinch of salt
- Simmer over a low heat for about 45 minutes
- Then puree very finely, gradually adding the boiling water
- Season to taste with lemon juice and salt
- Mix the lemon zest, chopped olives and onion, hemp nuts, hemp oil and chopped parsley and season with salt to taste
- Garnish each bowl of soup with a tablespoon of gremolata
Preparation of the gremolata
- Finely chop the parsley, onion & olives
- Mix thoroughly with the remaining ingredients
- The gremolata tastes very good on fried food, e.g. seitan, chicken breast, but also on pureed vegetable soup
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