Ginger Carrot and Parsnip Soup with Toasted Hazelnuts and Potato and Spinach Rosti

Peel and chop the carrots and parsnips into small cubes. Peel and chop the onion. Grate the potatoes and remove excess moisture by squeezing them in a kitchen towel. Peel and finely chop the ginger and garlic. Chop the spinach.

Place a pot over a medium high heat and add a drizzle of olive oil. Add the onion, garlic and ginger and cook for 3-4 minutes until the onions have started to go translucent. Be careful not to burn the onion as this will make the soup bitter.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

Add carrots, parsnips, stock concentate and 2 cups of water. Simmer soup for 15-20 minutes until carrots and parsnips are soft.

Tip! If the soup is too thick after you blend it, add some water and check seasoning again.

Mix together the grated potato, cheese and chopped spinach. Season with salt and pepper. Heat drizzle of olive oil in a small, non-stick frying pan over a high heat. Add the potato mixture and press down with a spatula to cover the bottom of the pan. Cook for 5-6 minutes on each side. Reduce the heat if the rosti starts to burn.

Tip! To easily flip the rosti, carefully put a plate on top of the frying pan and turn the pan upside down. The rosti can then be slid off the plate and back into the pan with the cooked side up.

Use a stick blender to blend the soup to your desired consistency. Adjust seasoning with salt and pepper to taste.

Divide soup between serving bowls and top with a spoonful of cream and a scattering of toasted hazelnuts. Serve wedges of the hot potato and spinach rosti on the side. Enjoy!

Peel and chop the carrots and parsnips into small cubes. Peel and chop the onion. Grate the potatoes and remove excess moisture by squeezing them in a kitchen towel. Peel and finely chop the ginger and garlic. Chop the spinach.

Place a pot over a medium high heat and add a drizzle of olive oil. Add the onion, garlic and ginger and cook for 3-4 minutes until the onions have started to go translucent. Be careful not to burn the onion as this will make the soup bitter.

Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it is safe to eat.

Add carrots, parsnips, stock concentate and 2 cups of water. Simmer soup for 15-20 minutes until carrots and parsnips are soft.

Tip! If the soup is too thick after you blend it, add some water and check seasoning again.

Mix together the grated potato, cheese and chopped spinach. Season with salt and pepper. Heat drizzle of olive oil in a small, non-stick frying pan over a high heat. Add the potato mixture and press down with a spatula to cover the bottom of the pan. Cook for 5-6 minutes on each side. Reduce the heat if the rosti starts to burn.

Tip! To easily flip the rosti, carefully put a plate on top of the frying pan and turn the pan upside down. The rosti can then be slid off the plate and back into the pan with the cooked side up.

Use a stick blender to blend the soup to your desired consistency. Adjust seasoning with salt and pepper to taste.

Divide soup between serving bowls and top with a spoonful of cream and a scattering of toasted hazelnuts. Serve wedges of the hot potato and spinach rosti on the side. Enjoy!