Makes 6-8 servings

This veg-friendly sensation is a great addition to early autumn. It can be served hot or cold and freezes well. The strawberry flavour comes from the Fruli beer, which as far as we’re concerned is just about the best way to preserve those little ruby summer gems! Keep your hands off the bottle while cooking.

1. Toss parsnips in oil and sauté in a large pan or stockpot over medium-high heat until lightly golden around the edges (about 10 minutes). Add onion and continue to cook until onion becomes transparent (about 3-4 minutes).
2. Deglaze pan by adding vegetable stock and stirring in any caramelized bits that have stuck to the bottom of the pan.
3. Puree ingredients using a hand immersion blender or by working in batches with a regular blender.
4. Pour soup back into pan, add nutmeg, salt, pepper, Fruli Beer and bring to a gentle simmer. Add additional stock or water to thin soup to desired consistency, if required.
5. Garnish with a sprig of watercress

Strawberry Beers Forever

Who doesn’t love a strawberry blonde? Fruli Beer is a Belgian white beer, a term that traditionally refers to a beer made from wheat, that is unfiltered and has flavour added to it during the brewing process. More common Belgian white beers like Hoegaarden, tend to have spice and citrus flavours. In the case of Fruli, concentrated strawberry is added at the end of the brewing process, giving it an unmistakable strawberry flavour.