Recipe: Delicious Vegan creamy parsnip soup (no potatoes)

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Vegan creamy parsnip soup (no potatoes). A super creamy parsnip soup that is vegan and gluten-free. Made with sweet potatoes, white wine and coconut milk. This soup does require a bit of prep work since you first have to dice up the parsnips and sweet potatoes and then roast them, but trust me every bit of effort.

Vegan creamy parsnip soup (no potatoes) That's exactly what this soup is. It's creamy, brimming with the subtle flavor of parsnips and mild herbs, and it's so simple to make. It's creamy, it's smooth, it's comforting. You can have Vegan creamy parsnip soup (no potatoes) using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Vegan creamy parsnip soup (no potatoes)

  1. Prepare 4 of carrots.
  2. Prepare 3 of parsnips.
  3. You need 2 of sweet potatoes.
  4. Prepare 1 of small cauliflower.
  5. You need 1 tablespoon of cumin.
  6. Prepare 1 tablespoon of coriander.
  7. It’s 1 of stock cube.
  8. You need 2 of onions.
  9. Prepare 2.5 litres of water.
  10. Prepare 3 cloves of garlic.

You should make this potato soup. There is a reason this is one of my more popular recipes! This is a smooth, luscious, warming from To make Creamy Vegan Potato Soup: Roughly chop up the onion, carrots, celery, and potatoes and garlic. Heat a large pot over medium-high heat, and add the olive oil.

Vegan creamy parsnip soup (no potatoes) instructions

  1. Cube the vegetables and mix with vegetable oil, cumin and coriander..
  2. Roast for 45 minutes.
  3. Sauté the onions and garlic. Add the roast vegetables and sauté for 5 minutes.
  4. 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.
  5. Leave on the hob on a low heat for 30 minutes. Leave to cool. Reheat to serve. Yum!.

Reviews for: Photos of Creamy Roasted Parsnip Soup. Creamy Roasted Parsnip Soup. this link is to an external site that may or may not meet accessibility guidelines. When I decided to make this creamy vegan potato leek soup last Friday, it still felt like winter here in New York. The creaminess is all thanks to the potatoes, which get half-pureed with an immersion blender (or regular blender), as well as the nutritional yeast, which adds umami to the soup. Vegan potato soup, a healthier and lighter alternative to the classic recipe.