Slow-roasted carrot and swede soup with toasted hazelnuts from Deliciously Ella: The Plant-Based Cookbook: 100 Simple Vegan Recipes to Make Every Day Delicious (page 238) by Ella Mills (Woodward)

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Notes about this recipe

  • Hannaha100 on January 05, 2021

    Made to use up half a swede. Perfectly fine but won't be rushing to make again. Reminded me (unsurprisingly) of carrot and swede mash. We got 3 large portions with 6 cups water (recipe didn't specify). I see no reason to keep stock powder and water separate. Used almonds instead of hazelnuts. Very easy.

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