Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, vegan creamy parsnip soup (no potatoes). One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Vegan creamy parsnip soup (no potatoes) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Vegan creamy parsnip soup (no potatoes) is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. 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):
- Make ready 4 carrots
- Prepare 3 parsnips
- Take 2 sweet potatoes
- Take 1 small cauliflower
- Prepare 1 tablespoon cumin
- Take 1 tablespoon coriander
- Make ready 1 stock cube
- Get 2 onions
- Prepare 2.5 litres water
- Take 3 cloves garlic
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!
So that is going to wrap this up for this exceptional food vegan creamy parsnip soup (no potatoes) recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
