Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, vegan creamy parsnip soup (no potatoes). One of my favorites. For mine, I am going to 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 meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Vegan creamy parsnip soup (no potatoes) is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to 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):
- Make ready 4 carrots
- Take 3 parsnips
- Get 2 sweet potatoes
- Take 1 small cauliflower
- Prepare 1 tablespoon cumin
- Prepare 1 tablespoon coriander
- Make ready 1 stock cube
- Get 2 onions
- Get 2.5 litres water
- Prepare 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’s going to wrap this up for this special food vegan creamy parsnip soup (no potatoes) recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
