Vanilla Scented Parsnip and Apple Soup

The sensual vanilla scent of this parsnip and apple laden soup gives an added boost to this lovely and elegant concoction through the olfactory experience alone! There’s just something about vanilla…It is not necessary to strain the soup but this step gives it an added level of sophistication. Sometimes- when it’s just ‘dinner for one’ you don’t need that but it’s nice to know you have the option. Myself, I have no problem with chunks; keeps it earthy and I like earthy! I also like it a little warmed. Seems like parsnips have their real moment in cooler weather and it just makes sense to heat things up a little beyond room temperature. A little more heat and you’ve made it vegan! Still good! Anyway it’s a perfect soup , whether hot or cold, to impress friends with your culinary capability and to serve as a starter for a fancier meal. It’s amazing how something this easy can seem so complicated to the unknowing hoards.

RAW VEGAN RECIPE: VANILLA SCENTED PARSNIP AND APPLE SOUP

1 cup mushrooms

2 tablespoons extra virgin olive oil

4-5 parsnips, peeled and coarsely chopped

2 tart apples (Granny Smith) cored, seeded and chopped

2 cups almond milk

½ teaspoon whole cloves

1 whole star anise

½ teaspoon peppercorns

Seeds from one vanilla bean

Granny Smith apple, diced

Flat leaf parsley

Toss mushrooms with olive oil and a dash of sea salt. Set aside to marinate.

Put the parsnip , apples, almond milk, cloves, star anise, peppercorns and vanilla in a Vita-Mix. Blend for five 1 minute intervals until the mixture is pureed. Use spatula to keep soup in constant motion.

Pour soup through fine mesh strainer into a clean bowl. Season with salt and pepper.

Divide into warm bowls and garnish with marinated mushrooms, diced apple, parsley and olive oil. Can also be served warm. Just heat lightly till lightly heated. You should be able to put a finger in the soup without feeling burned. This will give you a nice warming concoction for these frigid winter months. Makes 8 cups.