This Parsnip Soup Is The Perfect Anti-Inflammatory, Vegan Holiday Dish

Parsnip and Vanilla Soup

Serves 6


2 tablespoons avocado oil or water

4 banana shallots, finely cleaved

1 garlic clove

8 parsnips, stripped and cleaved in ¾-inch pieces

2 sprigs of new thyme

Meager 2 glasses vegetable stock

Meager 2 glasses almond drain

1 vanilla unit

3 tablespoons lemon juice

Ocean salt and pepper

½ glass hazelnuts

½ glass dried cranberries

a couple of sprigs of crisp thyme or rosemary

Great olive oil


Warmth the oil or water in a pan over medium warmth, at that point sweat the shallots and garlic until translucent. Include some flavoring, the parsnips, and thyme sprigs.

Turn the warmth down low and cover the pot. Sweat the parsnips until they’re delicate, mixing frequently, for around 15 minutes.

Include the stock and drain, and blend to consolidate. Split the vanilla unit down the center the long way and rub out the seeds utilizing the back of your blade. Include the seeds and the unit to the pan, convey the soup to the bubble, at that point take it off the warmth and scoop out the vanilla case.

Cautiously empty the soup into a blender and mix until smooth. Empty the soup once again into your pot and check the flavoring, including salt, pepper, and the lemon juice to draw out the flavors.

Serve in warmed dishes or mugs, sprinkled with the hazelnuts and cranberries, a sprig or two of herbs, and a shower of good-quality olive oil.

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