Parsnips are one of my favourite root vegetables and this super easy Parsnip & Vanilla Soup recipe shows off their unique flavour. The addition of vanilla extract takes this soup to the next level – parsnips and vanilla we meant to be together, at least in this soup! My recipe contains no butter or cream and yet the end result is unbelievably creamy and will leave you wanting more. Switch out the chicken stock for vegetable stock if you want a wonderful vegan option.
Let’s get cooking Parsnip & Vanilla Soup…
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Ingredients
5 cups (1 1/2 pounds) parsnips (peeled and chopped)
3 tablespoons olive oil
1/2 teaspoon salt
5 cups chicken stock (vegetable stock for vegan option)
1 to 2 teaspoons vanilla extract
salt and pepper to taste
Directions
- Pre-heat oven to 400 F.
- In a bowl, toss 5 cups parsnips (peeled and chopped) with 3 tablespoons olive oil and 1/2 teaspoon salt. Place parsnips on an oven tray and roast for approximately 25 minutes, or until the parsnips are browned and tender.
- Place roasted parsnips in a dutch oven or saucepan and add 5 cups chicken stock and 1 to 2 teaspoons vanilla extract. Bring to a boil and then turn off the heat.
- Using an immersion blender, blend until the soup is smooth. Add salt and pepper to taste.
Tips & Bits
- I find that vanilla extracts vary in strength. In my recipe I suggest 1 to 2 teaspoons of vanilla extract. Start with 1 teaspoon and add more at the end if you desire more vanilla flavour!
- If you want to make a bowl of soup look more attractive, top the soup with a teaspoon of cream or cream alternative and run a knife through it to create a swirl pattern.
Behind The Scenes
Parsnip & Vanilla Soup
