© 2014 Green Kitchen Stories Warm_almond_soup_1

Warm Almond, Garlic & Parsnip Soup

Hey friends, we are just checking in quickly from our chaotic life in an apartment filled with moving boxes to share a wonderful little soup recipe with you. It’s a savory, creamy and slightly sweet almond & garlic soup that we top with red grapes. It is kind of inspired by a Spanish White Almond Gazpacho, but our version is served warm and with roasted roots. We wanted it to feel like a thick warm almond milk with lots of flavor. It has quickly become one of our favorite recipes this spring, both as lunch and dinner. And the grapes on top truly adds a nice and fruity twist. If you are having guests over, it could also be really nice as a starter.

We originally created this recipe for the Electrolux Now You’re Cooking Everyday event. You can find the video of our recipe here. A few posts ago we also asked for your best breakfast recipe. The winners were Silvia & Camille with their amazing and simple Rhubarb Parfait. Congratulations! The recipe will be cooked live on the same event tomorrow morning 9.00 CET.

Yep, that was it. Short and sweet. Now we need to get back to unpacking boxes, assembling Ikea closets and putting shelves up on the wall (phew). Much love!

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Warm Almond Soup
Serves 4

300 g parsnip (around 3) or parsley root
1 garlic bulb (10 cloves)
1 large yellow onion
1 tbsp olive oil, extra for serving
125 g / 1 cup almonds, blanched
4 cups boiling water, or more to taste
1 tbsp apple cider vinegar or white wine
2 sprigs fresh thyme or 1 tsp dried thyme, extra some for serving
sea salt and freshly ground pepper
20 organic red grapes, divide and seeds removed

Preheat the oven to 200°C / 400°F. Prepare the vegetables, peel parsnip or parsley root, garlic and onion. Cut into large bite-size pieces. Place in a bowl and lightly drizzle with olive oil, toss to cover. Cover a baking sheet with baking paper and arrange the vegetables on it. Place in the oven and bake for 15-20 minutes, until tender and lightly browned. Meanwhile blanch the almonds and heat the water in a water boiler. When the vegetables are done, remove from the oven and place in a heat proof blender. Add blanched almonds, hot water, apple cider vinegar, thyme, salt and pepper and blend until completely smooth. Taste and adjust the flavors to your preference. Serve immediately in serving bowls, garnish with a drizzle of olive, thyme and grapes.
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PS! We almost forgot… we wanted to let you know that we will be having a Swedish book event at Urban Deli Nytorget on Södermalm in Stockholm, Monday 5th May between 17-19. They will serve a 3-course dinner from the book and we will talk a little bit about the book, ourselves and just hang out with you guys. They will sell the book for a discounted prize and we will of course sign it. If you have already bought the book, you can of course bring it if you want it signed. The dinner is 275 sek and you can book a spot by sending an email to greenkitchenstories@urbandeli.org. We hope to meet some of our Swedish readers there!

55 Comments

  1. Posted 23 Apr ’14 at 17:53 | #

    I love the idea of a spring soup!Love how easy yet delicious this recipe looks!

  2. Posted 23 Apr ’14 at 17:54 | #

    Oh you read my mind! Yesterday I made almond lebneh to accompany my cantaloupe and the day before a batch of macaron to take to my aunt (as they are her favorite). Lots of almonds and almond flour in the house, but I love the nuttiness mixed with the sweetness. Thank you for the recipe despite all the craziness that is going on! x

  3. Posted 23 Apr ’14 at 17:58 | #

    We just happened to have SO many overwintered parsnips sitting around and this soup sounds fantastic!

  4. Posted 23 Apr ’14 at 18:24 | #

    This sounds and looks really delicious. I love almonds, garlic AND parsnips so can’t wait to give this a try!

  5. Posted 23 Apr ’14 at 18:26 | #

    This looks delicious!all of my favorite ingredients in one bowl. Yum!

  6. Posted 23 Apr ’14 at 19:40 | #

    Ahhh! I’m so mad! I had parsnips IN MY HANDS at the store yesterday and I put them back. Thought I had more veg than I could handle for the week. Grrrr. Back to the store I go, this sounds unbelievable.

  7. Posted 23 Apr ’14 at 20:22 | #

    Ooh, this soup looks fantastic! I love how the almonds have such a substantial presence. What a wonderful recipe!

  8. Posted 23 Apr ’14 at 21:43 | #

    Looking yummy … must try this!

  9. Posted 23 Apr ’14 at 22:29 | #

    Yummy!

  10. ines
    Posted 23 Apr ’14 at 22:31 | #

    Oh my, that looks so delicious. I love almond milk and can only imagine how tasty this is!

  11. Posted 24 Apr ’14 at 00:17 | #

    Looks mouthwateringly delicious! Must try :-)

  12. Posted 24 Apr ’14 at 01:33 | #

    These are some of my favorite ingredients but I never thought to put them together in this way. Brilliant idea! Can’t wait to give it a try.

  13. Nyomi
    Posted 24 Apr ’14 at 01:39 | #

    This soup sounds marvellous, can’t wait to try it. Wondering if you could give me some tips on how to blanch almonds, or can I just use store brought blanched almonds??

  14. Posted 24 Apr ’14 at 02:06 | #

    This soup is a winner, and looks sensational too. May I also congratulate you for your opening line- “hey friends”, as I get really tired of reading “guys” as a term of address.

  15. Posted 24 Apr ’14 at 03:49 | #

    Mmm…Looks delicious! I love creamy soups and this looks beautiful and simple :) good luck with the unpacking. I totally understand, I moved earlier this year!

  16. Posted 24 Apr ’14 at 08:20 | #

    Seriously, you guys amaze me. I don’t think you could have come up with a more original, inspired, yet simple soup. I love parsnips and am jealous they’re still in season there! Can’t wait to make this though!

  17. Posted 24 Apr ’14 at 08:40 | #

    By the way, just watched the video. So creative and artistic. Loved it!

  18. Posted 24 Apr ’14 at 08:43 | #

    The photography in this post is stunning! Love the contrast of soup against the dark background.
    I’ve got a load of parsnips kicking around at the moment and this seems like another great use for them – today’s lunch!

  19. Posted 24 Apr ’14 at 11:14 | #

    Thank you so much for this recipe – it looks delish – your pictures are gorgeous too. Bookmarking this for a later date.

  20. Posted 24 Apr ’14 at 11:31 | #

    This is Paleo as well, yay! It looks delicious!

  21. Posted 24 Apr ’14 at 15:42 | #

    This soup sounds amazing – perfect for the rainy day we’re having here!! I feel warm and cozy just looking at those gorgeous photos! :)

  22. Posted 24 Apr ’14 at 15:43 | #

    This looks wonderful- easy to make, tasty and beautiful!

  23. Posted 24 Apr ’14 at 19:35 | #

    so gorgeous. love how easy this recipe is. i guess i know what i’m making for dinner tonight!

  24. Posted 24 Apr ’14 at 20:40 | #

    This is beautiful and looks delicious! Definitely on my list of recipes to try :)

  25. Posted 24 Apr ’14 at 23:16 | #

    Hi David and Luise, thank you for the compliment !
    We’re very honored to be part of Now You’re Cooking, it’s a lovely event, beautifully done.
    All the best and happy moving!
    Silvia & Camille

  26. Posted 25 Apr ’14 at 10:36 | #

    Hello David & Luise! My husband and I booked a table for your 3 course meal at Urban Deli – so looking forward to it!!

    I was so inspired by your thumbprint cookies that I blogged about it – you can check it out here: http://shootsandtendrils.blogspot.se/

  27. Susanne
    Posted 25 Apr ’14 at 12:23 | #

    I’m not a vegetarian but We try to have 1-2 vegetarian dinners a week and your blogg has been very inspiering. I have just made and eaten your fabulous almond and parsnipp soup, I didn’thave grapes but used home made crutons from rye bread, it gave a nice crunch!

  28. Posted 26 Apr ’14 at 15:41 | #

    I cannot believe how wonderful your blog is. I just went back to being a vegetarian after a one year lapse, and was looking for a blog with good recipes. Looks like I found it, as your’s is awesome :) Bookmarked and you can expect to see me back often :)

  29. Posted 27 Apr ’14 at 03:26 | #

    Wow, this is such a unique combination of flavors! I love creamy soups, so this will definitely go on my to-make list. Almond + garlic + grape sounds odd, but lovely. :)

  30. helen
    Posted 27 Apr ’14 at 11:12 | #

    i like garlic – but i was wondering how “garlicy” the soup is? – is it then milder threw the roasting? almost sweet??

    • Posted 1 May ’14 at 00:22 | #

      Hi Heken, yes the garlic will get a milder and almost sweet flavor after it is roasted.
      /David

      • helen
        Posted 2 May ’14 at 23:26 | #

        hi,
        thanks!!
        will have to give the soup a go!!
        (though maybe i may reduce the garlic a bit!!)

  31. Posted 27 Apr ’14 at 20:17 | #

    I eat a ton of “ajoblanco” living in Spain but can you believe I’ve NEVER had a warm garlic and almond soup? Now I’ll have to go parsnip hunting – they’re reeally difficult to find in my part of Spain.

  32. Anastasija
    Posted 28 Apr ’14 at 00:08 | #

    Congratulations on winning in Saveur Magazine Best Special Diet category! Well deserved! My absolutely favorite blog. Thank you for everyday inspiration. Can’t wait for the second book. Congrats! Xx

  33. Posted 28 Apr ’14 at 11:15 | #

    Mmm, it looks and sounds delicious! I wrote about your cook book on my blog – here´s the link:
    http://www.kammebornia.se/det-grona-koket/
    Let the sunshine in!

  34. Posted 28 Apr ’14 at 18:21 | #

    Wow, this looks fantastic – and what a winning combination of flavors. I can’t wait to try it.

  35. Posted 30 Apr ’14 at 04:33 | #

    Wow – I am making this tonight. Firstly it looks yummy, and secondly because I haven’t been shopping and these exact ingredients are about all that I have in my pantry right now! Thanks for some pantry inspiration :)

  36. Posted 1 May ’14 at 00:44 | #

    ser underbart gott ut. wish I lived i sthlm…
    kramar

  37. Anonym
    Posted 1 May ’14 at 17:14 | #

    Hi! I just tried out your nut cream and wonder if it’s possible to whip the cream just like you do with whipped cream?

  38. Posted 2 May ’14 at 03:51 | #

    Happy new space, you guys!! Hope you settle in well. xo

  39. Claire Wharton
    Posted 4 May ’14 at 21:48 | #

    I was so sad when I tried last week to book to attend your book event to hear that it is full!

    Do you think you will have another event at urban deli? I hope so! Enjoy tomorrow night, I’m sure it will be great!

    Claire

  40. Brittany
    Posted 6 May ’14 at 11:35 | #

    I have been watching the video for this for a while. I just made it for dinner and my men loved it…as did I. Thank you so much for this beautiful recipe, I will be making this a ritual in our household.
    I also can’t wait for your 2nd book, your first is just wonderful.
    Brittany

  41. Erin Scott
    Posted 20 May ’14 at 01:53 | #

    This soup is AMAZING and so easy to make. I had never blanched almonds before and it only took about 6 minutes to get the peels off of them. So light and sweet. A new household favorite!

  42. EvaJohanna
    Posted 25 May ’14 at 22:55 | #

    Hej,
    Låter gott!
    Måste fråga – varifrån kommer de gröna skålarna? Älskar dem!

    • Posted 26 May ’14 at 09:45 | #

      Skålarna är Marockanska. Vi köpte dem i Marrakech, men jag har sett liknande hos Spiti och Posh Living i Stockholm.

  43. Angie
    Posted 28 May ’14 at 21:31 | #

    Your site is a wonderful find! This soup is fabulous – unusual and very tasty. Your site is just what I have been searching for, a change from the usual vegetarian recipes and with stunning photography too. Videos are short and beautifully done. Congratulations to all!

  44. Posted 23 Jul ’14 at 04:34 | #

    This looks amazing! I have been looking for more summer/spring soups to try. This one will be for this weekend. Thank you!

  45. Posted 8 Sep ’14 at 20:24 | #

    I just made this soup and fell in love with it! The texture, taste e looks of it are just amazing! My family tried it and now everyone wants more. So good! Thanks for sharing and congrats for the incredible photos!

  46. Anna
    Posted 2 Oct ’14 at 15:23 | #

    Tyckte tyvärr inte alls om denna rätt. Smakade mannagrynsgröt med vitlök.

  47. Posted 24 Jan ’15 at 01:15 | #

    Made this soup for my friend and my mother tonight. It was really good, and very easy + fast to make. I loved the combination of parsnip, almonds and thyme. And mine tasted very much of almonds, mmmh!

  48. Emmy Yen
    Posted 5 Mar ’15 at 13:44 | #

    Hej David och Louise, jag undrar om denna soppan kan göras en dag i förväg? Eller ni rekommenderar det inte kanske? Jag kommer att hålla i en lunch nästa vecka och kommer att göra X3 sats av receptet, så undrar om man kan ha soppan i kylskåpet över natten? Underbar blogg, älskar allt med den! Hoppas er resa hem till Stockholm har gått bra :) Keep up the amazing job!

  49. Posted 11 Mar ’15 at 08:07 | #

    Thank you for share soup.

  50. Posted 24 Jun ’15 at 13:59 | #

    Great combination, although I might do less of the garlic, I think. Looking forward to trying this.

  51. Posted 24 Jun ’15 at 17:34 | #

    This sounds lovely and really tasty. Thank you for sharing this.

    Simon

  52. Posted 8 Oct ’15 at 12:18 | #

    Sounds awesome, but a whole bulb of garlic, is that ok?

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