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Creamy Roasted Parsnip & Potato Soup

Creamy Roasted Parsnip & Potato Soup

0 reviews
READY IN 1h
PREP TIME 15min
COOK TIME 45min
SERVINGS 2-4

Here is a delicious winter veggie soup that will warm your bones and nourish your body. Creamy from blended cashews and hearty with potatoes and touch of deliciously roasted parsnip and garlic, you’ll be pleased with the texture and taste of this easy, soothing blended soup. Perfect for enjoying with your latest favorite reading material.

Creamy Roasted Parsnip & Potato Soup

Creamy Roasted Parsnip & Potato Soup

Ingredients

  • 1 large sweet onion, chopped
  • 3-4 large whole garlic cloves, unpeeled
  • 2-3 tbsp olive oil
  • 1 tbsp ground cumin
  • 1 tsp salt
  • 1 pound parsnips, about 6 small parsnips, washed and chopped
  • 4 cups chopped red potatoes, about 3 large potatoes
  • 4 cups veggie stock, about one litre
  • 1/2 cup cashews
  • 2 cups water
  • 1 tbsp salt, or to taste
  • 2 tbsp apple cider vinegar or lemon juice
  • Fresh pepper, parsley & minced red pepper to garnish

Directions

  • 1Start 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.
  • 2While 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 nice and soft, about 10-15 minutes. Turn the heat off once the potatoes are soft and leave the pot until the rest of the ingredients are ready. Once the roasted veggies are done, remove them from the oven and carefully free the garlic cloves from the skins. When cool enough to handle, combine the roasted veggies and potato stock mixture in batches and blend each batch until smooth. Combine the blended batches into another large pot as you go. Keep going until all of the soup is pureed to a smooth consistency.
  • 3To add the cashews, start by combining the cashews in the blender with 2 cups of the blended soup mixture with 2 cups of cold water. Blend all on high until nice and creamy. Pour into the rest of the soup and stir well. Just before serving, heat the soup gently on low with the lid on, and add additional salt to taste, as well as the apple cider vinegar or lemon juice. Serve garnished with chopped fresh parsley and minced red pepper, and perhaps some extra olive oil and lots of fresh black pepper.

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