Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, creamy roasted parsnip & potato soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Roasted the parsnips and one large carrot along with four turnips, one onion and one celery root. Sprinkled first with herbes de provence, along with the oil, salt and pepper. Sauteed a carrot or two and about six cloves of garlic along with the onion and celery, and used half and half instead of the milk and cream.
Creamy roasted parsnip & potato soup is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Creamy roasted parsnip & potato soup is something that I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have creamy roasted parsnip & potato soup using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Creamy roasted parsnip & potato soup:
- Prepare large sweet onion, chopped
- Get (3-4) large whole garlic cloves, unpeeled
- Take (2-3) tbsp olive oil
- Get tbsp ground cumin
- Prepare tbsp salt
- Prepare about 6 small parsnips, washed and chopped
- Get (4) cups chopped red potatoes, about 3 large potatoes
- Make ready (4) cups veggie stock, about one litre
- Prepare (1/2) cup cashews
- Take add cups water for the desirable fluidity
- Get tbsp salt, or to taste
- Make ready tbsp apple cider vinegar or lemon juice
- Prepare Fresh pepper, parsley & minced red pepper to garnish
Scrape the vegetables and any juices into a blender. Melt butter in a saucepan and add parsnips once it begins to foam. Stir to coat and then add water. Slowly bring the double cream to a gentle boil.
Steps 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.
Squeeze the softened garlic into the blender, and puree everything until creamy smooth. Pour the soup into a pot and heat until warm. Parsnips – On a baking sheet, non stick or lined with parchment paper, add the parsnips and drizzle with the olive oil, salt and pepper. Just toss lightly to coat evenly. Make sure to stir a couple of times during baking until they get lightly golden brown.
So that is going to wrap this up for this exceptional food creamy roasted parsnip & potato soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
