A daring combination that works incredibly well. The vanilla works so well with the creaminess & earthiness of the parsnip.
8 parsnips, peeled and chopped evenly
2 tbs Rapeseed Oil or Water
4 Banana shallots, cut small
1 Clove of Garlic
2 sprigs of thyme
Salt & Pepper
3 Tbs Lemon Juice
1 Vanilla Pod
Scant 2 cups/440ml Vegetable Stock
Scant 2 cups/440ml Non-Dairy Milk
1/2 cup/60g Chopped Hazelnuts
1/2 cup/50g Cranberries
Few Sprigs of Thyme or Rosemary
Heat the oil in a saucepan over a medium heat, then sweat the shallots & garlic until translucent. Season with salt & pepper then add the parsnips & thyme
Turn the heat down very low & cover the saucepan. Allow the parsnips to cook until almost soft, stirring often. Then add your stock & milk.
Split your vanilla pod down the middle lengthways & using the back of your knife scrape out the seeds. Add the seeds & the pod to the saucepan.
Bring the soup to the boil then removing from the heat & also picking out the vanilla pod.
Carefully add the mix to your blender & blend. Once smooth, put the soup back into your saucepan and check seasoning, add salt, pepper & the lemon juice to bring out the flavours.
Serve with Hazelnuts, herbs, cranberries & a drizzle of good quality olive oil.