How to Prepare Homemade Vegan creamy parsnip soup (no potatoes)

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, vegan creamy parsnip soup (no potatoes). It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Vegan creamy parsnip soup (no potatoes) is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Vegan creamy parsnip soup (no potatoes) is something that I’ve loved my whole life. They are fine and they look wonderful.

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. 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.

To begin with this particular recipe, we must 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 that.

The ingredients needed to make Vegan creamy parsnip soup (no potatoes):

1. Prepare 4 carrots
2. Take 3 parsnips
3. Take 2 sweet potatoes
4. Make ready 1 small cauliflower
5. Get 1 tablespoon cumin
6. Make ready 1 tablespoon coriander
7. Make ready 1 stock cube
8. Prepare 2 onions
9. Make ready 2.5 litres water
10. Take 3 cloves garlic

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. Serve it as a humble supper all on its own. Are you looking for a quick and easy recipe?

Steps to make Vegan creamy parsnip soup (no potatoes):

1. Cube the vegetables and mix with vegetable oil, cumin and coriander.
2. Roast for 45 minutes
3. Sauté the onions and garlic. Add the roast vegetables and sauté for 5 minutes
4. 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
5. 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. Are you looking for a quick and easy recipe? Creamy Parsnip Soup [Vegan]One Green Planet. Slightly sweet with a hint of spice, this velvety soup highlights the delicate flavor of parsnips. For best results, use soft, ripe pears.

So that’s going to wrap it up with this exceptional food vegan creamy parsnip soup (no potatoes) recipe. Thank you very much for your time. I’m confident that you will 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 family, friends and colleague. Thank you for reading. Go on get cooking!