Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, vegan creamy parsnip soup (no potatoes). One of my favorites. For mine, I will make it a 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’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Vegan creamy parsnip soup (no potatoes) is something which I’ve loved my whole life. They are nice and they look fantastic.
A super creamy parsnip soup that is vegan and gluten-free. 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 is worth it for this ever so slightly sweet, fragrant and spicy soup. That's exactly what this soup is. It's creamy, brimming with the subtle flavor of parsnips and mild herbs, and it's so simple to make.
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 can achieve that.
The ingredients needed to make Vegan creamy parsnip soup (no potatoes):
- Take 4 carrots
- Get 3 parsnips
- Make ready 2 sweet potatoes
- Prepare 1 small cauliflower
- Take 1 tablespoon cumin
- Prepare 1 tablespoon coriander
- Make ready 1 stock cube
- Make ready 2 onions
- Get 2.5 litres water
- Make ready 3 cloves garlic
In this recipe, parsnips are used to make a simple but satisfying creamy soup perfect for a chilly night. Serve it as a humble supper all on its own. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded View image.
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!
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded View image. Creamy Roasted Parsnip Soup. this link is to an external site that may or may not meet accessibility guidelines. This Creamy Parsnip Soup recipe is a bowl of delicious, vegan comfort. Whether or not you like parsnips, you will love this, rich, luscious soup!
So that is going to wrap this up for this exceptional food vegan creamy parsnip soup (no potatoes) recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
