This vegan & gluten-free soup is a sweet and cozy treat. And so easy to make. The sweetness of apples & parsnips is in perfect harmony with the spices and surprises every soup fan.
Heat the olive oil in a large pan over medium heat and sauté the onions for a few minutes. Make sure they do not turn brown.
Add the chopped vegetables and apples, stir and let it sauté for another minute.
Sprinkle the spices over it and add in the almond milk and the water.
Let the soup simmer for 25 minutes with the lid closed.
While the soup is cooking, you can roast the cashews in a dry pan until golden.
When the veggies are soft, remove the pot from the heat and purée the soup with a hand-blender until totally creamy.
Serve the soup in large bowls decorated with the roasted cashews and chives.
If you like you can also add a few extra slices of bell pepper and drizzle some good olive oil over it.
I always choose organic produce whenever possible. It’s not only better for my health (and yours, too), but also for our environment. 🌍💫💚