Parsnip & Vanilla Soup - alive magazine
A daring combination of parsnip and vanilla that I came up with during my time at Le Gallois restaurant. The vanilla works so well with the earthy creaminess of…
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Ingredients
- 2 Tbsp canola oil or water
- 4 banana shallots, finely chopped
- 1 garlic clove, chopped
- 8 parsnips, peeled and chopped into 3/4 inch pieces
- 2 sprigs fresh thyme
- Scant 2 cups vegetable stock
- Scant 2 cups almond milk
- 1 vanilla pod
- 3 Tbsp lemon juice
- Sea salt
- pepper
- 1/2 cup hazelnuts
- 1/2 cup dried cranberries
- A few sprigs fresh thyme or rosemary
- Good extra-virgin olive oil
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