Healthy & Delicious: Parsnip Soup With Vanilla Recipe

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   In a large Dutch oven, combine parsnips and water. Scrape seeds from vanilla bean and add to Dutch oven along with the husk itself. Bring to a boil. Reduce to a simmer and cook for 60 minutes. Remove vanilla bean husk. Add butter to soup, then using a blender or an immersion blender, carefully puree soup, in batches if necessary. If soup is too thick, add water until it reaches desired consistency. If soup is too thin, simmer to reduce until it reaches desired consistency. Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

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