Meals Recipes Soups Winter

Creamy Parsnip Soup with Roasted Almonds and Sage

May 5, 2015

The warming soft texture of a bowl of soup is always comforting in the cold. Parsnips, roasted almonds and sage are heavenly flavours that can also be combined with a little texture-tweak, resulting in lovely crunch to contrast the lusciousness.


(Serves 4 – 6)

1 cup almond kernels

1 onion, roughly chopped

120 g butter

500 g sml – medium-size parsnips, peeled & sliced

2 med Royal Blue potatoes, peeled & sliced

1 fresh bay leaf

1 ½ – 2 litres vegetable stock, hot

½ cup pouring cream

salt flakes & freshly cracked black pepper

½ cup sage leaves


  1. Preheat oven to 180˚C.
  2. Place the almonds on a baking tray and roast in the oven for 15 – 20 minutes until a little darker in colour and they smell toasted. Roughly chop and reserve to the side.
  3. Gently fry the onion in 20 g of the butter until softened. Stir through the sliced parsnips, potatoes and bay leaf and pour over the hot stock. Bring to a gentle simmer and cook 20 minutes until soft.
  4. Remove the bay leaf, puree with a stick blender until smooth, stir through the cream and season to taste.
  5. Heat the remaining butter in a frying pan and heat until golden brown and frothy. Add the sage leaves and swirl through the butter to crisp.
  6. Serve the hot soup scatter with the chopped roasted almonds, crisp sage leaves, a drizzle of the brown butter and freshly cracked black pepper.

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