Parsnip & Macadamia Soup

An unusual but delicious combination, the addition of the macadamias gives this vegan soup a satisfying rich creaminess.



1 onion, chopped

500g parsnips, peeled and chopped

1 large potato, peeled and diced

2 tablespoons macadamia nut oil

750ml vegetable stock (or more if you want a thinner soup)

2 cardamom pods, crushed

Small handful macadamia nuts

Salt and pepper to taste

Additional macadamia nut oil for drizzling



Heat the macadamia nut oil at a low heat and add the onions

In a pot, gently fry the onions until soft and translucent

Turn up the heat and add the parsnips and potato, and the crushed cardamom

Cook the vegetables for a couple of minutes over a medium heat

Meanwhile, toast the macadamia nuts in a small frying pan until they start to golden (this will only take about a minute so make sure you keep a close watch!)

Remove the toasted macadamia nuts from the heat and set aside to use later

Add the vegetable stock to the parsnip mix and simmer the mixture until the parsnips and potatoes are cooked through (they should be soft enough to blend)

Let the soup cool a bit and then transfer it to a blender

Add the macadamia nuts and salt and pepper to taste, then blend until the mixture is smooth and creamy

If it has cooled down, return the soup to the pot and gently heat until ready to serve

Serve in soup bowls and drizzle a little macadamia nut oil over the soup before serving


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