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Roasted Parsnip Soup (Vegan)

Orange Marmalade Cookies

Image source: thevegspace


  • Parsnips, thickly sliced (5 pcs)

  • Onion, thickly sliced (1 pc)

  • Garlic (4 cloves)

  • Thyme, fresh (2 tbsp)

  • Almond Milk (1 cup)

  • Vegetable Stock (2 cups)

  • Parsley, for garnish

  • Walnuts, for garnish

  • Sea Salt, to taste

  • Black Pepper, to taste

  • Olive Oil (2 tbsp)

: available in Tall Tree Organic Subscription


Serves 2

  1. Preheat the oven to 200C. Add the peeled and cut parsnips, onions and garlic and place in a mixing bowl. Add the fresh thyme, drizzle with oil and add salt and pepper for seasoning. Toss together once to mix things well and place on baking tray. Roast for 20-25 minutes.

  2. Once roasted put the roasted veggies into a saucepan and add the almond milk and vegetable stock and simmer for 5 minutes. Once done put the contents into a blender and pulse into a puree adjusting seasoning along the way.

  3. Plate, garnish with fresh parsley and walnuts and serve!

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