Parsnip and Vanilla Velouté

Parsnip and Vanilla Velouté

This velouté is a smooth and creamy soup, perfect for a winter’s day. The sweetness of the parsnips is balanced by the rich flavour of the vanilla, making it a truly indulgent dish.


-1kg parsnips, peeled and diced

-1 onion, diced

-2 cloves garlic, minced

-1L vegetable stock

-1 vanilla bean

-Salt and pepper, to taste


1. In a large pot, sweat the onion and garlic in a little oil until softened.

2. Add the parsnips and vegetable stock, and bring to a boil.

3. Add the vanilla bean and simmer for 30 minutes, or until the parsnips are tender.

4. Remove the vanilla bean and blend the soup until smooth.

5. Season to taste with salt and pepper.

This soup can be served as is, or with a dollop of crème fraîche.

Potential changes & improvements:

-For a richer soup, you could add some cream.

-If you want a bit of crunch, you could garnish with some chopped bacon or crispy croutons.

-If you’re not a fan of vanilla, you could try using other flavourings such as cinnamon, nutmeg or even ginger.

Works Well With…

This soup goes particularly well with a hearty bread, such as a sourdough or a crusty baguette.

Common Mistakes:

-Not peeling the parsnips before cooking them. This can result in a bit of a bitter taste.

-Not blending the soup properly. If you don’t have a powerful blender, you may want to pass the soup through a sieve.

-Not seasoning the soup to taste. This is an important step to make sure the soup is not bland.

Nutritional Information:


This soup is gluten-free and vegan.

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