Parsnip Soup with Eggplant Bacon

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Soup for soul. This amazing dish takes you on a trip back to the roots. Explore the earthy taste of parsnip, a nutrient-packed root vegetable, combined with the smoked flavours of the eggplant bacon and the homey feeling of fresh flat bread.

Prep time:  20 minutes

Cook time:  40 minutes

Total time:  60 minutes

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Course: soup

Cuisine: Vegan, International

Servings: 4

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INGREDIENTS:

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

Ho to prepare it: 

  • 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)

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

How to prepare it:

  • 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.

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

How to prepare it: 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.

🌱To serve: this soup goes fantastic with some freshly chopped parsley. 

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