Golden Parsnip Ginger Soup with Spiced Walnut Dust and Maple Drizzle

Ingredients

• •1 tablespoon olive oil
• •1 medium onion, diced
• •2 garlic cloves, minced
• •1 tablespoon fresh ginger, grated
• •5 parsnips, peeled and chopped
• •4 cups vegetable stock
• •1/2 teaspoon ground cumin
• •1/2 teaspoon ground coriander
• •1/4 teaspoon turmeric
• •Salt and pepper, to taste
• •1/4 cup walnuts, finely chopped
• •1/4 teaspoon smoked paprika
• •1 tablespoon maple syrup
• •1/4 cup coconut cream (optional for garnish)

Instructions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Add the onion, garlic, and grated ginger to the pot and sauté until fragrant, about 2-3 minutes.

3. 3

   Add the chopped parsnips and stir to coat with the aromatics.

4. 4

   Pour in the vegetable stock and bring to a boil, then reduce the heat to simmer for 15-20 minutes, until the parsnips are tender.

5. 5

   Stir in the cumin, coriander, turmeric, and season with salt and pepper to taste.

6. 6

   Blend the soup using an immersion blender or in batches in a blender until smooth and creamy.

7. 7

   To prepare the spiced walnut dust, toast the walnuts in a small dry skillet over medium heat for 2-3 minutes, then mix in the smoked paprika and a pinch of salt.

8. 8

   Ladle the soup into bowls and top with a drizzle of maple syrup, a sprinkle of spiced walnut dust, and a swirl of coconut cream if desired.