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We hope you got insight from reading it, now let’s go back to creamy roasted parsnip & potato soup recipe. To cook creamy roasted parsnip & potato soup you need 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Creamy roasted parsnip & potato soup:
- Use large sweet onion, chopped
- Get (3-4) large whole garlic cloves, unpeeled
- Get (2-3) tbsp olive oil
- Take tbsp ground cumin
- Use tbsp salt
- Provide about 6 small parsnips, washed and chopped
- Prepare (4) cups chopped red potatoes, about 3 large potatoes
- Provide (4) cups veggie stock, about one litre
- Take (1/2) cup cashews
- Get add cups water for the desirable fluidity
- Take tbsp salt, or to taste
- You need tbsp apple cider vinegar or lemon juice
- Provide Fresh pepper, parsley & minced red pepper to garnish
Instructions to make Creamy roasted parsnip & potato soup:
- Start by heating the oven to 400 degrees.
- Wash and chop the parsnip, and combine it with the onion, and the whole unpeeled garlic cloves in a mixing bowl.
- Toss the veggies with the olive oil, cumin, and salt, and place in a large rimmed baking pan.
- Toss the pan in the oven and roast the veggies until fragrant and browning, about 30 minutes.
- While the veggies roast in the oven, combine the vegetable stock and chopped potatoes in a soup pot.
- Heat to a gentle boil and cook gently until the potatoes are done.
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