Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special 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 will be really delicious.
Vegan creamy parsnip soup (no potatoes) is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Vegan creamy parsnip soup (no potatoes) is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can have 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):
- Take 4 carrots
- Prepare 3 parsnips
- Take 2 sweet potatoes
- Make ready 1 small cauliflower
- Make ready 1 tablespoon cumin
- Get 1 tablespoon coriander
- Prepare 1 stock cube
- Prepare 2 onions
- Take 2.5 litres water
- Take 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 is going to wrap it up for this exceptional food vegan creamy parsnip soup (no potatoes) recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
