It’s definitely getting to be soup weather and I’m always looking for new flavour conbinations, this one is a bit of a classic though. Roast parsnip, rosemary and garlic, really simple yet such a lovely combination of flavours, especially when topped with crunchy toasted hazelnuts.
I absolutely love adding a crunch to soups as although I really like the warming smoothness of a hearty soup I still like to add a bit of texture. The hazelnuts also add some fantastic plant based protein to keep you fuller for longer.
I went along to an amazing bread making class at The Jamie Oliver Cooking School on Sunday for a fantastic bread making course. I learnt loads as although I’m a dab hand at flatbreads I’m not that confident with yeasty breads. We made simple white rolls (to go with the pumpkin soup we scoffed drown at the end), focaccia and my favourite a wholemeal breakfast loaf stuffed with caramelised onions and toasted hazelnuts – amazing!
The lucky thing is I’ve still got some left and it’s the perfect soup dipper! I’ve got to try and recreate it, with my own inclusions. Hmmm I’m thinking; sundried tomato, olives, hummus maybe.. super yum!
I hope you like this my recipe; if you recreate it tag on instagram with #rebelrecipes @rebelrecipes for a chance to be featured. Love Niki x
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