Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, vegan creamy parsnip soup (no potatoes). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Vegan creamy parsnip soup (no potatoes) is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Vegan creamy parsnip soup (no potatoes) is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we must 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):
- Get 4 carrots
- Take 3 parsnips
- Prepare 2 sweet potatoes
- Prepare 1 small cauliflower
- Make ready 1 tablespoon cumin
- Make ready 1 tablespoon coriander
- Make ready 1 stock cube
- Get 2 onions
- Prepare 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’s going to wrap it up with this exceptional food vegan creamy parsnip soup (no potatoes) recipe. Thanks so much for reading. I’m confident 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, colleague and friends. Thank you for reading. Go on get cooking!
