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
Ingredients
- 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
- 1/2 cup hazelnuts
- 1/2 cup dried cranberries
- A few sprigs fresh thyme or rosemary
- Good extra-virgin olive oil
Nutrition
In each delicious serving: 299 calories | 4 g protein | 15 g fat | 42 g carbs (15 g sugar, 9 g fiber) | 147 mg sodium
Directions
01
Heat oil or water in saucepan over medium heat, then sweat shallots and garlic until translucent. Add some seasoning, the parsnips and thyme sprigs.
02
Turn heat down very low and cover saucepan. Sweat parsnips until almost soft, stirring often, for about 15 minutes.
03
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.
04
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.
05
Serve in warmed bowls or mugs. Sprinkle with hazelnuts and cranberries, a sprig or two of herbs and a drizzle of olive oil.
Gaz Oakley
Gaz Oakley has been cooking since he was tall enough to reach the kitchen counter. A former professional chef, he went vegan in 2015 and founded Avant-Garde Vegan in 2016.
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