Caramelised parsnip soup

By lucylox on December 29, 2024

This is a top notch vegan parsnip soup that you really must try. Velvety and silky smooth with a lovely sweet caramelised taste, this is one superior winter lunch.

We are big fans of parsnips in this family and i make some really interesting parsnip dishes such as parsnip gnocchi, parsnip risotto, and even a parsnip salad, but this wonderfully silky soup is up there with our favourite dishes. It's also a great way to use up a bag of parsnips that may be hanging around after Christmas and you're well into Twixtmas a.k.a. leftover season!

By pan frying the parsnips until they're golden you get a wonderful warm, sweet flavour that elevates this soup from a standard parsnip soup. The touch of vinegar and maple syrup are also key to the flavour profile, adding just enough sweet and sour to the dish.

If you have any leftover roast parsnips then follow the same recipe - just roughly chop the roasted snips and saute with the onion before adding the stock and milk.

For garnish i'd recommend Hendersons relish (which is similar to Worcestershire sauce but without the anchovies!) and chives, but equally a dollop of horseradish or a splash of balsamic vinegar is just as delicious.

Caramelised Parsnip Soup

dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan

500 g parsnips
1 tbso olive oil
1 onion (finely chopped)
1 potato (medium sized)
500 ml vegetable stock
250 ml dairy-free milk
½-1 tsp salt (to taste)
1 tsp vinegar
1 tsp maple syrup

Peel and roughly chop the parsnips
Heat the oil in a large, deep saucepan. Add the parsnips and cook over a medium high heat until they're nicely golden all over
Add the finely chop onion and cook until softened and starting to colour
Peel and roughly chop the potato and add to the parsnips along with the salt.
Pour in the stock and milk and bring to a boil. Lower the temperature to a simmer and cook until the veg is thoroughly cooked through. This will take 15-20 minutes.
Liquidise using a blender. Add the vinegar and maple syrup. Taste and add extra salt, vinegar and/or syrup as necessary.
Serve hot with your favourite garnishes.