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Roasted Beet Parsnip Apple Soup with Hazelnuts and Sage Recipe

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Roasted Beet Parsnip Apple Soup with Hazelnuts and Sage
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Ingredients

  • 300g parsnips, cut into large cubes
  • 500g beetroot, cut into large cubes
  • 2 tablespoons olive oil
  • 4-5 fresh thyme sprigs
  • 2 Bramley apples, peeled, cored and chopped
  • Knob of unsalted butter
  • 1.5 liters vegetable stock
  • Handful of sage leaves
  • 50g hazelnuts, slivered and toasted
  • Crème fraîche to serve
  • Salt and freshly cracked pepper

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 657g
Calories 592  
Calories from Fat 362 61%
Total Fat 41.74g 52%
Saturated Fat 4.88g 20%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1436mg 60%
Potassium 1113mg 32%
Total Carbs 54.23g 14%
Dietary Fiber 14.7g 49%
Sugars 16.23g 11%
Protein 6.5g 10%
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