Ingredients
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1 tablespoon Vegetable butter
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1 Red onion
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2 red-skinned Potato
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2 large Parsnip
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4 cups Water
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3 teaspoons Vegetable powder
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1/2 cup cooked Basmati riceOptional
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1 teaspoon Fennel seeds
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1 teaspoon ground Thyme
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1 teaspoon dried Tarragon
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To taste Salt and pepper
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2 tablespoons Grand Marnier
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2 gallops Vegan Sour CreamOptional
Directions
Originated in Quebec, this orange-scented parsnip cream brings a classy dish to the table. Parsnip has a fresh flavour – together with fennel seeds, tarragon, and the orange-y flavour of Grand Marnier, this soup is refined, sophisticated, and delicious!
To prepare it, do the peeling and dicing first, then cook the vegetables in a soup pot for 20 minutes. When everything is soft, process with an immersion mixer until smooth and creamy. Stir in the seasoning and serve.
Steps
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1
Done
10 minutes
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Peel and dicePeel and dice the onion, potatoes and parsnip. |
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2
Done
20 minutes
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Cook the soupIn a large soup pot or a casserole, heat the vegetable butter until it melts. Then, add the onion and stir-fry over a low heat for 2-3 minutes until it becomes translucent. Add the parsnip, potatoes, water, fennel seeds, and vegetable powder. If desired, add the cooked rice to thicken the soup. Cook for 20 minutes: all the ingredients should be soft. When ready, take off the heat. |
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3
Done
5 minutes
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Mix and seasonMix the soup with an immersion mixer until the texture is smooth. Stir in the tarragon, thyme, and Grand Marnier. Transfer the soup to the serving bowls and garnish with a gallop of sour cream if desired. Season to taste with salt and freshly ground pepper. |
