Parsnip Soup with Toasted Hazelnuts and Truffle Manuka Honey Drizzle
First things first - let’s start at the beginning
Manuka Honey - what is it?
Manuka Honey is produce from the nectar of the Manuka tree (Leptospermnum scoparium), which grows ONLY in New Zealand and part of Australia and blooms for a very short period each year (2-6 weeks). It typically known throughout history for its healing properties, but there was no backing or scientific proof as to why this was.
Until 2008. It was at this point when some German scientists were able to identify the reason why…
Just like all other honeys, Manuka Honey contains all vitamins, minerals, anti oxidants and other compounds. While other honeys have a peroxide activity only, Manuka Honey is the only honey which contains a compound called Methylglyoxal (MGO) which has a non peroxide activity and which is responsible of the antibacterial, anti viral and immune boosting properties of Manuka Honey.
How can Manuka Honey benefit you?
Manuka Honey is used for the treatment of skin diseases (cuts, infections, scars, herpes, and so on), mouth, eyes, nose problems and gastritis. It has a very strong antibacterial activity which doesn’t form a resistance like most antibiotics in modern medicine. It is used as an antiviral in combination with antiviral medicines and in the treatment of respiratory problems. It is also used as a strong immune booster. All these studies are officially published in scientific newspapers.
Where do you source Manuka Honey?
It is possible to find different grades of Manuka Honey on the market, depending on the MGO content: the higher the MGO, the higher the properties and the cost (also because it is most difficult to obtain these kind of honey from the nature. MGO levels, in fact, are dependent on geographical and seasonal conditions, which change from every season and year).
There are different grading systems, the most common and safe (because certified and approved from the New Zealand government), are the MGO and UMF grading systems. The first one measures the MGO content, the second one the MGO content and other two fundamental compounds which help identifying the purity of the honey. Following a conversion table between the two systems:
MGO 263+. UMF10+
MGO 400+ UMF 13+
MGO 550+. UMF 16+
MGO 829+. UMF 20+
Manuka Royale, is officially UMF certified and have available all different grades - please visit their website for more information. and their company and products is as transparent as a window so you know exactly what you’re buying and consuming. That isn’t though…
All About Manuka Royale
“We don’t own our beehives but buy the honey from beekeepers families who are working in a sustainable and ethic way. We install a relationship with these families which isn’t based open getting the best market price, but on reciprocal trust and supports throughout the years. Our motto is not only to take, but also to give back.” - Elena Brambilla, CEO Imagine Honey NZ limited.
To be straight up, check out their app on their website so you can trace where the honey they source comes from and which strain you are enjoying - www.manukaroyale.nz. Before they avtually even use the honey they buy, they conduct further quality tests in their independent laboratories (no pesticides, presence of specifically markers, sugar content) so that we can chose only the best honeys.
Further more, their jars are produced using recycled plastic (BPA FREE), collected from the Indian Ocean, so that this plastic will have a new life and to reduce the environmental impact.
All illustrations on the jars and homepage are Elena’s own, another way for us to show how much care and personal aspect there is in our product.
Lastly, they really believe in supporting the community, this is why for every sold jar, they donate 1 NZD to the Child Cancer Foundation, responsible in New Zealand of caring for kids with cancer and their families.
About the Owners
From Elena Brambilla, CEO Imagine Honey NZ limited
“My husband and me were professional athletes, me for Italy and he for Germany.
On his way to become a professional soccer player, with the age of 21 he lost his leg due to an accident during a soccer game.
One dream was over, another one started. He has put his efforts in becoming the first professional Paralympic athlete and won 4 Paralympic Games and set several world records also in free diving.
During all the years travelling as athletes, we recognised how lucky Wojtek has been to lose his leg in Germany, where he got full support. In most countries in the world amputees have no support and are considered un useful, being left alone and discriminated. So at the end of our sport career we decide to buy a Catamaran, transform it into a workshop and sail around the world to build up and donate for free prosthetics to leg amputees in 3rd world countries, with our no profit association called sailing4handicaps (www.sailing4handicaps.de). On the way we became really aware of all the problems connected with ocean pollution, became scuba diving instructors and actively took part in cleaning up the oceans.
Two years ago we arrived in New Zealand and decide to make it home, together with our 5 y.o boy.
I have a master degree in Biotechnology Pharmacy- Genomic and a bachelor in Herbal Science. My husband a Diploma in Marketing.
I got to know Manuka Honey both during my university studies and thank to a friend who brought me some from Australia. Once arrived in New Zealand, my husband and I put our knowledge and strength together and opened our own company.”
Parsnip Soup with Toasted Hazelnuts and Truffle Manuka Honey Drizzle
SERVES: 4-6
TIME: 60 minutes
Ingredients
1.2kg parsnips
1 onion
3 garlic cloves
2 tbsp olive oil
3 bay leaves
1.5 Liters beef stock
1 cup heavy cream
1 tsp salt
1/2 cup hazelnuts
2 tbsp Manuka Royale Truffle Manuka Honey
Method
Peel and roughly chop the parsnips and potatoes. Place into a heavy duty pot with the garlic, onions and olive oil. Cook on high for 2-3 minutes before adding the bay leaves and half the stock. Bring to the boil and then reduce too low. Cook for 20-25 minutes or until the parsnips are starting to fall apart.
Meanwhile, place the hazelnuts in an ovenproof dish and bake at 165℃ for 7-8 minutes or until fragrant. Once cooked, roughly chop and set aside.
Once cooked, remove the bay leaves and turn off the heat. Add the cream.
Blitz until smooth using a food processor or hand blender.
To serve, spoon soup into bowls. Top with the toasted hazelnuts and drizzle the Manuka Royale Manuka Honey over the top.
