[vegan] rotfrukts- och mandelsoppa med timjan och druvor

Serves 4

300 g parsnip (around 3) or parsley root
1 garlic bulb (10 cloves)
1 large yellow onion1 tbsp olive oil, extra for serving
125 g / 1 cup almonds, blanched
4 cups boiling water, or more to taste
1 tbsp apple cider vinegar or white wine
2 sprigs fresh thyme or 1 tsp dried thyme, extra some for serving
sea salt and freshly ground pepper
20 organic red grapes, divide and seeds removed

Preheat the oven to 200°C / 400°F.

Prepare the vegetables, peel parsnip or parsley root, garlic and onion. Cut into large bite-size pieces. Place in a bowl and lightly drizzle with olive oil, toss to cover. Cover a baking sheet with baking paper and arrange the vegetables on it. Place in the oven and bake for 15-20 minutes, until tender and lightly browned. Meanwhile blanch the almonds and heat the water in a water boiler. When the vegetables are done, remove from the oven and place in a heat proof blender. Add blanched almonds, hot water, apple cider vinegar, thyme, salt and pepper and blend until completely smooth. Taste and adjust the flavors to your preference. Serve immediately in serving bowls, garnish with a drizzle of olive, thyme and grapes.