Parsnip pumpkin soup sourdough pesto granola

Parsnip pumpkin soup sourdough pesto granola

Pumpkin parsnip soup pesto sourdough granola is all I need right now. Hello new week, and spring where have you gone once again? This soup, granola and the whole deal will go down pretty well right now!! This weekend has been super hectic, as all vacations are when kids are involved and a new country, new living arrangement and the weather acting up. So souping it up and adding a whole lot of crunch is sooo needed!

Pumpkin parsnip soup pesto sourdough granola is all I need right now. Hello new week, and spring where have you gone once again? This soup, granola and the whole deal will go down pretty well right now!! This weekend has been super hectic, as all vacations are when kids are involved and a new country, new living arrangement and the weather acting up. So souping it up and adding a whole lot of crunch is sooo needed!

Boy, I was looking forward to a weekend away, but unfortunately, the weather wasn’t too great and with an ever-changing toddler it gets pretty interesting pretty fast. We sat on the beach fully geared in winter clothes playing with the sea sand and a bucket. We went to L’escala in Spain which is this quiet little town next to the sea. It’s about three hours drive from us and he was such a trooper on the way there (not so much on the way back). I totally forgot that the Spanish take their siesta even longer than the French. I couldn’t even put my finger on when the shops would be open and when they eventually were it was impossible to take a stroll.

That’s life right now, and I do forget it especially since not every town or city isn’t the same. Some are easier and some are just impossible with a toddler. Life with kids is indeed interesting, but I do want to live in the moment and not miss how really enduring and cute he is right now. He has so many emotions right all wrapped in his chubby little face, bubbly, angry, loveable, irritated and playful. (just to name a few).

He is kind of like spring in a way. Rain then sunshine. Certainly unpredictable!  It’s getting easier sitting down with him at a restaurant and we got to eat at a place that served vegan options and another night I had the best sourdough pizza, but thought I was crazy for asking for no cheese! Say wat….was written all over her face.  Apart from a bit of cooking this weekend, I was thinking about this recipe all weekend long. GRANOLA is life. It’s like a snack and meal all in one and when it’s savoury, oh boy, even better!! This is the best thing when you have leftover bread and you need some extra crunch. It adds that something extra to a creamy soup and va va voom to a bland old salad. (Which I totally love right now). No more blad food, say hello to crispy seedy pesto heaven.

Recipe

0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Difficulty

Beginner

Pumpkin parsnip soup pesto sourdough granola i

Pumpkin parsnip soup pesto sourdough granola

Ingredients

For the parsnip pumpkin soup

  • One large parsnip peeled about 1 1/2 cups
  • 1 1/3 cup roasted pumpkin
  • 1/2 cup red onion sliced and chopped
  • 3 cups vegetable stock
  • 1 can of 300 ml coconut cream or coconut milk
  • Fresh coconut cream for on top
  • Salt and pepper to taste
  • For the pesto granola:
  • 2 cups cubed sourdough (click here to make your own)
  • 1 cup rolled oats
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup flax seeds
  • 1/4 cup pesto or choice (see below my recipe)
  • 1/3 cup coconut oil
  • 1 1/2 tsp nutritional yeast
  • 1/4 tsp salt

Pesto:

  • 1 1/2 cup fresh baby kale or baby spinach leaves
  • 1 tbsp lemon juice
  • 1/2 cup basil leaves
  • 1 tbsp nutritional yeast
  • 1/3 cup cashews or macadamia nuts
  • 1/2 cup canola oil
  • 2 tbsp olive oil
  • Salt and pepper to taste

Method

  1. Place all the soup ingredients in a pot on the stove and then let it simmer on medium for 30-40 minutes until all the ingredients are soft and cooked through.
  2. Leave to cool and then blend until smooth.
  3. For the pesto: Blend everything together and place in a glass jar in the fridge for up to one month.
  4. Preheat oven to 180 degrees Celcius.
  5. For the granola: mix together the wet ingredients and then pour over the dry ingredients.
  6. Mix well with a wooden spoon and then spread out onto a parchment paper lined tray, bake for 10-15 minutes until crispy and brown.
  7. Let it cool and store in a glass container, and use it whenever you make soup or salads for extra crunch.
  8. Top on to the soup, add extra coconut cream on top!

Hope you love this recipe! I made a big batch and am using it non stop on almost everything!

M*

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