Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, vegan creamy parsnip soup (no potatoes). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Vegan creamy parsnip soup (no potatoes) is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Vegan creamy parsnip soup (no potatoes) is something that I’ve loved my entire 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 have to first prepare a few components. You can cook vegan creamy parsnip soup (no potatoes) using 10 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Vegan creamy parsnip soup (no potatoes):
- Take 4 carrots
- Make ready 3 parsnips
- Get 2 sweet potatoes
- Get 1 small cauliflower
- Get 1 tablespoon cumin
- Get 1 tablespoon coriander
- Get 1 stock cube
- Make ready 2 onions
- Take 2.5 litres water
- Prepare 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. Learn how to make Creamy Ginger-Parsnip Soup. Parsnips and apples, with a hint of curry, compliment each other perfectly in this creamy soup.
Instructions 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!
Garlic and parsnips are roasted with onions, rosemary, and olive oil, then pureed with white beans and vegetable broth. PS: If you make my vegan parsnip soup with miso, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes! Slightly sweet with a hint of spice, this velvety soup highlights the delicate flavor of parsnips. For best results, use soft, ripe pears.
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