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Vegan creamy parsnip soup (no potatoes)
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Chef :
Ben the (reluctant) vegetarian 🥦Vegan creamy parsnip soup (no potatoes)
The large number of parsnips in this soup give the creamy texture without adding dairy. The roasting is important.
Ingredient
4
carrots
3
parsnips
1 tablespoon
cumin
1 tablespoon
coriander
2
onions
2.5 litres
water
3 cloves
garlic
Cooking instructions
* Step 1
Cube the vegetables and mix with vegetable oil, cumin and coriander.
* Step 2
Roast for 45 minutes
* Step 3
Sauté the onions and garlic. Add the roast vegetables and sauté for 5 minutes
* Step 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
* Step 5
Leave on the hob on a low heat for 30 minutes. Leave to cool. Reheat to serve. Yum!
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