Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, vegan creamy parsnip soup (no potatoes). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
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. A super creamy parsnip soup that is vegan and gluten-free.
Vegan creamy parsnip soup (no potatoes) is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Vegan creamy parsnip soup (no potatoes) is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. 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):
- Get 4 carrots
- Get 3 parsnips
- Take 2 sweet potatoes
- Make ready 1 small cauliflower
- Prepare 1 tablespoon cumin
- Take 1 tablespoon coriander
- Make ready 1 stock cube
- Prepare 2 onions
- Prepare 2.5 litres water
- Prepare 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. 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.
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!
Inspired by a can of curry parsnip soup in my grocery store that's full of dairy, I wanted to make a version that was fresh and vegan! 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. Learn how to make Creamy Ginger-Parsnip Soup. 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.
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