Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, vegan creamy parsnip soup (no potatoes). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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.

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

To get started with this particular recipe, we have to prepare a few components. You can have 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):

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

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. 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.

Instructions 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!

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. 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.

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