Parsnip Soup With Eggplant Bacon

• For the soup:

  • 3 medium onions
  • 4 cloves of garlic
  • 700 g parsnip
  • 1 L veggie stock
  • 5 Tbsp cashew cream
  • 4 Tbsp olive oil
  • 1 Tbsp herbs de Provence
  • Salt & pepper to taste

  For the flat bread:

  • 500 g all purpose flour
  • 350 ml lukewarm water
  • 1 tsp baking soda
  • 1 tsp apple cider vinegar
  • 1 tsp salt

  For the eggplant bacon:

  • 1 tsp smoked paprika
  • 1 tsp granulated onion
  • 1 tsp garlic powder
  • 1 tsp coriander
  • 60 ml soy sauce
  • 30 ml maple syrup
  • 1 eggplant

• • this soup goes fantastic with some freshly chopped parsley.

• To prepare the soup:

  • In a medium pot, add the olive oil and cook the chopped onion until soft. Add the sliced garlic and cook for 1 more minute. Then add the veggie stock and and the cubbed parsnip.
  • Season with herbs de Provence and pepper, then cover with a lid and cook for 30 minutes.
  • When done, blend the soup, add the cashew cream and blend again. (link to cashew cream)

  To prepare the bread:

  • Mix all the ingredients above together and knead the dough for 2-3 minutes. Let it rest for 20 minutes, then divide the dough into smaller portions. Roll each portion into flat disks.
  • Heat a non-stick pan, add some olive oil and cook each disk on both sides for 1-2 minutes on medium-high heat.

  To prepare the eggplant bacon:

  • Finely slice the eggplant into long strips.
  • In a plate, mix all the ingredients for the marinate, then dip each eggplant slice into the mix.
  • Place them on an oven tray with a parchment paper and add the remaining sauce on top of them.
  • Bake in the oven for 30 minutes at 160 degrees Celsius or until they are dried.