Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, vegan creamy parsnip soup (no potatoes). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Vegan creamy parsnip soup (no potatoes) is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Vegan creamy parsnip soup (no potatoes) is something that I’ve loved my whole life.
A super creamy parsnip soup that is vegan and gluten-free. Made with sweet potatoes, white wine and coconut milk. This soup does require a bit of prep work since you first have to dice up the parsnips and sweet potatoes and then roast them, but trust me every bit of effort.
To get started with this recipe, we must first prepare a few components. You can have vegan creamy parsnip soup (no potatoes) using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Vegan creamy parsnip soup (no potatoes):
- Make ready 4 carrots
- Make ready 3 parsnips
- Prepare 2 sweet potatoes
- Make ready 1 small cauliflower
- Take 1 tablespoon cumin
- Get 1 tablespoon coriander
- Prepare 1 stock cube
- Take 2 onions
- Take 2.5 litres water
- Get 3 cloves garlic
Reviews for: Photos of Creamy Roasted Parsnip Soup. Creamy Roasted Parsnip Soup. this link is to an external site that may or may not meet accessibility guidelines. Parsnips may look like overgrown mutated white carrots, but they have a fabulously sweet and nutty flavor that's all their own and makes a lovely soup. In this recipe, parsnips are used to make a simple but satisfying creamy soup perfect for a chilly night.
Steps to make Vegan creamy parsnip soup (no potatoes):
- Cube the vegetables and mix with vegetable oil, cumin and coriander.
- Roast for 45 minutes
- Sauté the onions and garlic. Add the roast vegetables and sauté for 5 minutes
- Use a little of the water to deglaze the bottom of the pan. Then add 2 litres and stock cube and blend with a hand blender. Use the remaining 0.5 litres to create the consistency you enjoy
- Leave on the hob on a low heat for 30 minutes. Leave to cool. Reheat to serve. Yum!
Serve it as a humble supper all on its own. Parsnips and apples, with a hint of curry, compliment each other perfectly in this creamy soup. Garlic and parsnips are roasted with onions, rosemary, and olive oil, then pureed with white beans and vegetable broth. Don't be fooled by the color, this aint no butternut squash soup, the coconut oil and some dried herbs, then add some chopped carrots and peeled and chopped potatoes and sauté them a little to. Slightly sweet with a hint of spice, this velvety soup highlights the delicate flavor of parsnips.
So that is going to wrap it up with this special food vegan creamy parsnip soup (no potatoes) recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
