Рецепт Roasted Beet Parsnip Apple Soup with Hazelnuts and Sage
After I wrote my last post, I was hoping to slowly get back into the saddle and ease myself back into the work load. The two week break did me good and I was raring to go but I like savoring the begin of a new phase. I understand that many do not think this way, but the start of a new year does have a magic of new beginnings and fresh starts. Wipe the slate clean and with the wisdom of an year, an opportunity to do it better than before. I am not talking resolutions - no I do not believe in them - I mean daring to go a step further, climbing that extra rung and getting closer to that goal you’ve been focusing on.
So, the beginning of January has always been a contemplative time for me, when after all the flurry and bustle of Christmas and New Year has ebbed, I like to take a bit of time to readjust and find my bearings again, maybe reassessing my course a bit.
However, I did not even have a chance to scrape the surface of my thoughts as I’ve dived straight into a few exciting photo projects and features for magazines and cookbooks. The highlight of this week will be shooting my first cover photo for a vegetarian food magazine, I’ve recently started to work with.
Heck yeah, I am stoked! But I am also trying to stay composed, cool and keep my professional attitude.
It’s all good … I cannot be happier and love working hard as long as I can play hard too. So, while this past weekend I was up at dawn baking cakes and tarts or cooking with seitan for photo shoots and spending the entire weekend in a happy sweet cloud of flour, sugar and spice, styling and shooting, I am also looking forward to the coming weekend of rest and play when Tom returns from Stockholm. Then I’ll be back in the kitchen cooking with friends and making comfy family meals to kick-back and relax. Looking forward to lots of wine, laughter and warming soups.
I adore root vegetables with beets and parsnip topping the list. Just look at the color - isn’t it stunning? I added some apples and topped it off with the flavors of sage and some hazelnuts for a crunch. Simple. Good. Satisfying.
Recipe: Roasted Beet Parsnip Apple Soup with Hazelnuts and Sage
Prep Time: 25 minutes
Total Time: 1 hour
Serves: 8
Ingredients:
- 300g parsnips, cut into large cubes
- 500g beetroot, cut into large cubes
- 2 tablespoons olive oil
- 4-5 fresh thyme sprigs
- 2 Bramley apples, peeled, cored and chopped
- Knob of unsalted butter
- 1.5 liters vegetable stock
- Handful of sage leaves
- 50g hazelnuts, slivered and toasted
- Crème fraîche to serve
- Salt and freshly cracked pepper
Method:
Preheat the oven to 200C degrees. Toss the beetroot and parsnip with the olive oil, add fresh thyme sprigs and spread on a roasting tray. Season with salt and black pepper, then roast for 20-25 minutes until tender.
Meanwhile, heat the butter in a pan. Fry the apples for 5 minutes until golden. Add the roasted beetroot, parsnip and stock, then cook for 10 minutes. Whizz the soup in a blender until smooth. Check the seasoning. Serve in bowls with crème fraîche swirled through, sage leaves and toasted hazelnuts scattered over the top.
Verdict
If you are taking time this January to sort out your thoughts and goals, do it with a bowl of this soup in your hands. It energizes, warms and the color uplifts even the darkest and coldest January days. The play with sage and hazelnuts is an exceptional highlight. I am sending you all my good vibes with this soup and wish you the best of luck setting and reaching all your goals and making your dreams come true.
I would also like to thank everyone you took time to comment on my last post. They were touching, heartfelt and totally fantastic. If I ever need a pick-me-up I know where to head .. thank you, friends!
Hope you have a great, warm and happy week and weekend ahead!
You might like these soup ideas from WFLH:
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