Smoky California Walnut, Parsnip and Pear Soup

🧂 Ingredients

• 500 g parsnip

  roughly chopped
• 1 tbsp olive oil
• 4 sprigs of thyme
• Salt and pepper
• 1 white onion

  finely chopped
• 1 tbsp butter
• 2 pears

  peeled, cored and roughly chopped
• 800 ml vegetable stock
• 600 ml milk
• 75 g California walnuts

  ground in the food processor
• 2 tsp maple syrup
• 1 tsp smoked paprika
• 2 tsp soy sauce
• 50 g California walnuts
• 1 tbsp chopped chives and a drizzle of walnut oil to garnish

Instructions

• 1 Preheat the oven to 180°C. Place the parsnips onto a baking tray and drizzle
  with the olive oil. Sprinkle over the thyme, season and toss everything
  together. Roast in the oven for 25-30 minutes until golden brown.
• 2 Meanwhile, make the smoky California walnuts. Whisk together the maple syrup,
  paprika and soy sauce and drizzle over the 50g of California walnuts, tossing to
  coat. Place onto a small baking tray and roast in the oven for 8-10 minutes.
  Leave to cool before chopping roughly.
• 3 Next, place the onion and butter into a large saucepan over a medium heat and
  sauté until soft and translucent. Add the pear and continue cooking for a
  further 8-10 minutes.
• 4 Add the parsnip and vegetable stock to the saucepan and continue cooking for a
  further 15 minutes with the lid on. Add the milk and blitz until smooth and
  silky. Stir in the ground California walnuts and adjust the seasoning to taste.
• 5 Ladle the soup into bowls, then sprinkle with the smoky California walnuts and
  chopped chives, adding a final drizzle of walnut oil to serve.

Nutrition Info