Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, vegan creamy parsnip soup (no potatoes). It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Vegan creamy parsnip soup (no potatoes) is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Vegan creamy parsnip soup (no potatoes) is something that I’ve loved my whole life.
To begin with this particular recipe, we have to 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):
- Prepare 4 carrots
- Prepare 3 parsnips
- Get 2 sweet potatoes
- Prepare 1 small cauliflower
- Get 1 tablespoon cumin
- Get 1 tablespoon coriander
- Prepare 1 stock cube
- Prepare 2 onions
- Get 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 this up for this special food vegan creamy parsnip soup (no potatoes) recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
