Quick, warming and vegan parsnip soup, refined with a fine bourbon vanilla. A perfect dish for the whole family and a wonderful change from the classic potato soup. Perfect also as an appetizer to the Christmas menu.
Add the onion and garlic (if you use fresh garlic, add it now) and sauté briefly while stirring.
1 light onion or 2 shallots, 1 TL Garlic granules
Add potatoes, parsnips, vegetable broth, garlic granules, thyme, bourbon vanilla, salt and pepper and bring to a boil once.
700 g Potatoes, 300 g Parsnips, 30 g Soup powder, 1000 ml Water, 1 TL Garlic granules, 1 tbspn Thyme, ¼ tbspn Bourbon vanilla, ½ - 1 tbspn Salt, Pepper to taste, More vegetable broth to dilute according to taste
Simmer for about 20-25 minutes until the potatoes and parsnips are tender.
Puree finely with a hand blender or high-powered blender. TIP: To refine like oat cream or another vegetable cream at will in the soup.
Oat cream, Cashews, Nutritional yeast flakes
If you like the soup finer and more liquid add as much vegetable broth until the desired state is reached.
Pour into plates, garnish as desired, serve and enjoy!
Coconut milk, Spelt roll, Spelt bread, Sourdough bread
Keeps airtight in the refrigerator for up to 5 days. Frozen up to 1 month.