Roasted Parsnip, Lemon and Vanilla Soup

Parsnip, lemon , vanilla soup.  barefoot LifeBefore you scroll past this recipe thinking it sounds too weird, STOP. When I first saw it I thought there was some mistake in the title. There wasn’t, but how could I not make something that sounded so interesting! I’m so happy that I did. It really is a delicious soup and the aroma is amazing. I’ll definitely be making this again soon.






Roasted Parsnip, Lemon and Vanilla

I found this recipe in the New Covent Garden Food Co book, and the combination sounded so unusual I just had to try it! The deliciousness starts with the aroma - what could be better than vanilla and lemon? The taste is amazing - sort of earthy and sweet with a lemony tang. Try it for yourself and see. I usually serve bread with soup, but I felt another flavour would spoil this, so didn't bother.
Course Soup
Diet Gluten Free, Vegetarian
Keyword Barefoot Life, soup, vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 people


  • 6 large Parsnips, roughly chopped
  • 2 Tbsp Olive oil
  • 1 Medium Onion, finely chopped
  • Zest of one lemon
  • Quarter a vanilla pod, seeds removed
  • 625 ml Vegetable stock
  • 185 ml Milk
  • Salt and Pepper to season


  • Preheat the oven to 190 C
  • Roast the parsnips in 1 Tbsp olive oil until softened and lightly browned
  • Heat 1 Tbsp olive oil in a saucepan, add the onion and fry gently until soft
  • Add lemon zest, vanilla pod and stock and bring to the boil
  • Add the roasted parsnips, cover and simmer for 15 minutes
  • Blend until smooth and return to the pan
  • Add the milk and season to taste
  • Reheat gently and serve
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