Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, vegan creamy parsnip soup (no potatoes). It is 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 foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Vegan creamy parsnip soup (no potatoes) is something which I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must prepare a few components. 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):
- Prepare 4 carrots
- Take 3 parsnips
- Make ready 2 sweet potatoes
- Prepare 1 small cauliflower
- Get 1 tablespoon cumin
- Make ready 1 tablespoon coriander
- Prepare 1 stock cube
- Get 2 onions
- Make ready 2.5 litres water
- Make ready 3 cloves garlic
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!
So that’s going to wrap it up with this special food vegan creamy parsnip soup (no potatoes) recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
