Serves: 6
Cooks in: 40 minutes
Difficulty: 2/10
Gluten free

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

To Garnish

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.