Warm Almond, Garlic & Parsnip Soup


Hey friends, we are just checking in quickly from our chaotic life in an apartment filled with moving boxes to share a wonderful little soup recipe with you. It’s a savory, creamy and slightly sweet almond & garlic soup that we top with red grapes. It is kind of inspired by a Spanish White Almond Gazpacho, but our version is served warm and with roasted roots. We wanted it to feel like a thick warm almond milk with lots of flavor. It has quickly become one of our favorite recipes this spring, both as lunch and dinner. And the grapes on top truly adds a nice and fruity twist. If you are having guests over, it could also be really nice as a starter.

We originally created this recipe for the Electrolux Now You’re Cooking Everyday event. You can find the video of our recipe here. A few posts ago we also asked for your best breakfast recipe. The winners were Silvia & Camille with their amazing and simple Rhubarb Parfait. Congratulations! The recipe will be cooked live on the same event tomorrow morning 9.00 CET.

Yep, that was it. Short and sweet. Now we need to get back to unpacking boxes, assembling Ikea closets and putting shelves up on the wall (phew). Much love!

Warm_almond_soup_2 Warm_almond_soup_3 Warm_almond_soup_4 Warm_almond_soup_5

Warm Almond Soup
Serves 4

300 g parsnip (around 3) or parsley root
1 garlic bulb (10 cloves)
1 large yellow onion
1 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.
PS! We almost forgot… we wanted to let you know that we will be having a Swedish book event at Urban Deli Nytorget on Södermalm in Stockholm, Monday 5th May between 17-19. They will serve a 3-course dinner from the book and we will talk a little bit about the book, ourselves and just hang out with you guys. They will sell the book for a discounted prize and we will of course sign it. If you have already bought the book, you can of course bring it if you want it signed. The dinner is 275 sek and you can book a spot by sending an email to greenkitchenstories@urbandeli.org. We hope to meet some of our Swedish readers there!


  • Brittany
    I have been watching the video for this for a while. I just made it for dinner and my men loved it...as did I. Thank you so much for this beautiful recipe, I will be making this a ritual in our household. I also can't wait for your 2nd book, your first is just wonderful. Brittany
  • Claire Wharton
    I was so sad when I tried last week to book to attend your book event to hear that it is full! Do you think you will have another event at urban deli? I hope so! Enjoy tomorrow night, I'm sure it will be great! Claire
  • Anonym
    Hi! I just tried out your nut cream and wonder if it's possible to whip the cream just like you do with whipped cream?
  • ser underbart gott ut. wish I lived i sthlm... kramar
  • Wow - I am making this tonight. Firstly it looks yummy, and secondly because I haven't been shopping and these exact ingredients are about all that I have in my pantry right now! Thanks for some pantry inspiration :)
  • Wow, this looks fantastic - and what a winning combination of flavors. I can't wait to try it.
  • Mmm, it looks and sounds delicious! I wrote about your cook book on my blog - here´s the link: http://www.kammebornia.se/det-grona-koket/ Let the sunshine in!
  • Anastasija
    Congratulations on winning in Saveur Magazine Best Special Diet category! Well deserved! My absolutely favorite blog. Thank you for everyday inspiration. Can't wait for the second book. Congrats! Xx
  • I eat a ton of "ajoblanco" living in Spain but can you believe I've NEVER had a warm garlic and almond soup? Now I'll have to go parsnip hunting - they're reeally difficult to find in my part of Spain.
  • helen
    i like garlic - but i was wondering how "garlicy" the soup is? - is it then milder threw the roasting? almost sweet??
    • Hi Heken, yes the garlic will get a milder and almost sweet flavor after it is roasted. /David
      • helen
        hi, thanks!! will have to give the soup a go!! (though maybe i may reduce the garlic a bit!!)
  • Wow, this is such a unique combination of flavors! I love creamy soups, so this will definitely go on my to-make list. Almond + garlic + grape sounds odd, but lovely. :)
  • I cannot believe how wonderful your blog is. I just went back to being a vegetarian after a one year lapse, and was looking for a blog with good recipes. Looks like I found it, as your's is awesome :) Bookmarked and you can expect to see me back often :)
  • Susanne
    I'm not a vegetarian but We try to have 1-2 vegetarian dinners a week and your blogg has been very inspiering. I have just made and eaten your fabulous almond and parsnipp soup, I didn'thave grapes but used home made crutons from rye bread, it gave a nice crunch!
  • Hello David & Luise! My husband and I booked a table for your 3 course meal at Urban Deli - so looking forward to it!! I was so inspired by your thumbprint cookies that I blogged about it - you can check it out here: http://shootsandtendrils.blogspot.se/
  • Hi David and Luise, thank you for the compliment ! We're very honored to be part of Now You're Cooking, it's a lovely event, beautifully done. All the best and happy moving! Silvia & Camille
  • This is beautiful and looks delicious! Definitely on my list of recipes to try :)
  • so gorgeous. love how easy this recipe is. i guess i know what i'm making for dinner tonight!
  • This looks wonderful- easy to make, tasty and beautiful!
  • This soup sounds amazing - perfect for the rainy day we're having here!! I feel warm and cozy just looking at those gorgeous photos! :)

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