This was a fantastic soup and easily converted to vegan! I had a pound of parsnips to use up and I'm glad I chose this. Pan roasting the parsnips made them incredibly sweet. I could have skipped the sugar, but I did add extra cayenne to counter that a bit. I also made this a SUPER LIGHT version by using unsweetened almond milk, no butter and homemade vegi broth. The cranberries are A MUST as they add the bitter depth this soup lacks, while the toasted hazelnuts add fantastic texture and depth. Like other reviewers, I chose to thin this out quite a bit, but the bf liked it thick ( I guess it depends on personal preference, so I won't knock off a star for that!)
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This was a fantastic soup and easily converted to vegan! I had a pound of parsnips to use up...