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Parsnip soup with smoked almond pesto

Smoked almonds add a subtle, umami touch to this soup, making it even more moreish.

Serves 4 Total Time 30 mins


  • 2 tbsp extra virgin olive oil, (plus 150ml for the Pesto)
  • 1 onion, peeled and finely chopped
  • 4 fresh bay leaves
  • 650g parsnips, peeled and roughly chopped
  • 500ml unsweetened oat milk
  • 900ml vegetable stock
  • 100g fresh basil, leaves picked
  • 1 garlic clove, peeled
  • 1 lemon, zest of 1, juice of half
  • 65g smoked almonds
  • 1 crusty bread, to serve (optional)


  1. Add the 2tbsp of oil to a heavy-bottomed pan with the onion and bay leaves and sauté for 5 mins on a low heat.
  2. Now add the parsnips and cook for 1 min, then add the oat milk, stock and some seasoning. Bring to the boil, then turn down and simmer for 15 mins.
  3. While the soup is cooking, blitz all the pesto ingredients together in a food processor or mini-chopper, season to taste and set aside.
  4. Remove the bay leaves from the soup and use a stick blender to bring it to a smooth, creamy consistency.
  5. Serve in bowls, drizzle with pesto, and add a side of nice crusty bread.
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