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.
Try it for yourself and see. 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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