1. Build the flavor base:
Peel and finely chop the onions and garlic. Sauté in a large pot with a little oil until translucent.
2. Prep fruit & vegetables:
Peel parsnips, apple and pear. Core if needed and cut into approx. 2 cm cubes.
3. Sauté everything:
Add parsnips, apple and pear to the pot. Season with thyme, salt, pepper and a hint of vanilla. Cook, stirring, until almost tender.
4. Simmer the soup:
Pour in vegetable broth and almond milk. Bring to a boil, then remove from heat.
5. Blend & season:
Blend the soup until smooth. Stir in lemon juice and adjust seasoning to taste.
6. Fry Brussels sprouts:
Clean and halve Brussels sprouts. Pan-fry with a splash of water, salt and pepper until tender and lightly browned.
7. Serve & add optional toppings:
Pour the soup into bowls and top with the pan-fried Brussels sprouts. Sprinkle with toasted oats, dried cranberries, roughly chopped toasted hazelnuts, and very finely chopped fresh rosemary, if desired.
Nutrition Information (approx. per serving)
Calories: 320 kcal
Protein: 8 g
Carbohydrates: 42 g
Fat: 12 g
Fiber: 9 g
