alive logo

Parsnip & Vanilla Soup

Serves 6 | Ready in 40 minutes


    Parsnip & Vanilla Soup

    A daring combination of parsnip and vanilla that I came up with during my time at Le Gallois restaurant. The vanilla works so well with the earthy creaminess of the parsnip.


    Parsnip & Vanilla Soup


    • 2 Tbsp canola oil or water
    • 4 banana shallots, finely chopped
    • 1 garlic clove, chopped
    • 8 parsnips, peeled and chopped into 3/4 inch pieces
    • 2 sprigs fresh thyme
    • Scant 2 cups vegetable stock
    • Scant 2 cups almond milk
    • 1 vanilla pod
    • 3 Tbsp lemon juice
    • Sea salt and pepper, to taste
    To serve
    • 1/2 cup hazelnuts
    • 1/2 cup dried cranberries
    • A few sprigs fresh thyme or rosemary
    • Good extra-virgin olive oil


    In each delicious serving: 299 calories | 4 g protein | 15 g fat | 42 g carbs (15 g sugar, 9 g fiber) | 147 mg sodium



    Heat oil or water in saucepan over medium heat, then sweat shallots and garlic until translucent. Add some seasoning, the parsnips and thyme sprigs.


    Turn heat down very low and cover saucepan. Sweat parsnips until almost soft, stirring often, for about 15 minutes.


    Add stock and milk and stir to combine. Spilt vanilla pod down middle lengthways and scrape out seeds using back of knife. Add seeds and pod to saucepan and bring soup to a boil, then take it off heat and scoop out vanilla pod.


    Carefully pour soup into blender and blend until smooth. Pour soup back into saucepan and check seasoning, adding lemon juice, salt and pepper to bring out flavors.


    Serve in warmed bowls or mugs. Sprinkle with hazelnuts and cranberries, a sprig or two of herbs and a drizzle of olive oil.


    Like this recipe?

    This recipe is part of the Your daring holiday menu collection.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.