Parsnip and vanilla soup with apple crisps

Servings: 4 Prep time: 15
Difficulty: Easy Cooking time: 20
Author: My Dairy-Free Dream Total time: 35

Creamy and sweet, this winter soup makes a great alternative to heavier dairy ladened soups and a perfect winter warming lunch option. The apple crisps make a delicious topping to the soup but are great on their own too.


1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
300g/11oz parsnips peeled and finely chopped
1 vanilla pod, roughly chopped
400ml/14floz Rice Dream Vanilla flavour
200ml/7floz chicken or vegetable stock
75g/2 3/4 oz caster sugar
2 red apples very thinly sliced (use a mandolin or food processor)


  1. To make the apple crisps preheat the oven to 70°C, Gas mark 4.
  2. Place a sheet of greaseproof paper on a baking sheet.
  3. Place the sugar in a pan with 5 tbsp hot water and bring the mixture to a boil.
  4. Place the apple slices in the syrup and boil for 1-2 minutes.
  5. Remove with a slotted spoon and arrange the apple on the baking sheet.
  6. Bake for approximately 5 hours to dry out.
  7. Place in an airtight container until needed.
  8. Heat the oil in a saucepan over a medium heat, add the onion and garlic and fry gently until softened, but not coloured, about 2-3 minutes.
  9. Add the parsnips to the pan and fry for a further 5 minutes.
  10. Pour in the milk, stock and add the vanilla pod to the pan.
  11. Bring the mixture to the boil. Reduce the heat to a simmer and cook for 10-12 minutes until the parsnip is tender.
  12. Pour the soup into a food processor and process until smooth and creamy.
  13. Season to taste.
  14. Reheat in a pan then ladle into bowls and top with the apple crisps.


Per serving:

Calories 203kcal
Protein 2g
Carbohydrates 38.7g
of which sugars 28.3g
Fat 4.4g
of which saturates 0.5g
Salt 0.6g

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