Ingredients
- 1 tbsp Canola Oil
- 1 Onion chopped
- 1 tbsp Ginger fresh, minced
- 2 cloves Garlic minced
- 1 tsp Cumin ground
- 2 tsp Tumeric ground
- 1/2 tsp Coriander ground
- 1/4 tsp Cinnamon ground
- 1 lb Parsnips peeled and chopped
- 2 large Carrots peeled and chopped
- 4 cups Vegetable Broth low sodium
- 1/4 tsp Salt and Pepper
Smoked Paprika Almonds
- 1 tbsp Canola Oil
- 1 cup Whole Raw Almonds roughly chopped
- 1/2 tsp Smoked Paprika
- 1/2 tsp Salt
Instructions
- Smoked Paprika Almonds: In a skillet, heat oil over medium low heat. Add almonds, paprika and salt. Stir and pan roast for about 3 minutes or until fragrant and toasted. Set aside to cool.
- In a soup pot, heat oil over medium heat. Cook onion, ginger and garlic for 3 minutes or until softened. Stir in cumin, turmeric, coriander and cinnamon.
- Add parsnips, carrots and vegetable broth. Bring to a boil; cover and simmer for about 25 minutes or until vegetables are tender. Using an immersion blender, puree soup until smooth. Stir in salt and pepper.
- Ladle soup into bowls. Garnish with almonds to serve.
Nutrition Facts
Spiced Parsnip Soup with Smoked Paprika Almonds
Per
350 g
Calories
130
% Daily Value*
Fat
3
g
5
%
Carbohydrates
26
g
9
%
Fibre
6
g
25
%
Sugars
10
g
11
%
Protein
2
g
4
%
Sodium
240
mg
10
%
Vitamin A
9000
IU
180
%
Vitamin C
24.8
mg
30
%
Calcium
80
mg
8
%
Iron
1.1
mg
6
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe developed by Emily Richards
