Roasted Parsnip, Lemon & Vanilla Soup
Before you scroll past this recipe thinking it sounds too weird, STOP.
When I first saw it I thought there was some mistake in the title. There wasn’t, but how could I not make something that sounded so interesting? I’m so happy that I did. It really is a delicious soup and the aroma is amazing. I’ll definitely be making this again soon.
I found this recipe in the New Covent Garden Food Co book, and the combination sounded so unusual I just had to try it! The deliciousness starts with the aroma - what could be better than vanilla and lemon? The taste is amazing - sort of earthy and sweet with a lemony tang.
This really is a soup to try, so if you haven't got parsnips in your garden, get to your closest green grocer asap. I usually serve bread with soup, but I felt another flavour would spoil this, so didn't bother
6 large Parsnips, roughly chopped
2 Tbsp Olive oil
1 Medium Onion, finely chopped
Zest of one lemon
Quarter a vanilla pod, seeds removed
625 ml Vegetable stock
185 ml Milk
Salt and Pepper to season
Preheat the oven to 190 C
Roast the parsnips in 1 Tbsp olive oil until softened and lightly browned
Heat 1 Tbsp olive oil in a saucepan, add the onion and fry gently until soft
Add lemon zest, vanilla pod and stock and bring to the boil
Add the roasted parsnips, cover and simmer for 15 minutes
Blend until smooth and return to the pan
Add the milk and season to taste
Reheat gently and serve
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