Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, creamy roasted parsnip & potato soup. It is one of my favorites. This time, I will 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 well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Creamy roasted parsnip & potato soup is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have creamy roasted parsnip & potato soup using 13 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Creamy roasted parsnip & potato soup:
- Make ready large sweet onion, chopped
- Take (3-4) large whole garlic cloves, unpeeled
- Get (2-3) tbsp olive oil
- Get tbsp ground cumin
- Prepare tbsp salt
- Get about 6 small parsnips, washed and chopped
- Make ready (4) cups chopped red potatoes, about 3 large potatoes
- Take (4) cups veggie stock, about one litre
- Get (1/2) cup cashews
- Prepare add cups water for the desirable fluidity
- Get tbsp salt, or to taste
- Get 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. Squeeze the softened garlic into the blender, and puree everything until creamy smooth. Pour the soup into a pot and heat until warm. Melt butter in a saucepan and add parsnips once it begins to foam.
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.
Stir to coat and then add water. Slowly bring the double cream to a gentle boil. 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 with this exceptional food creamy roasted parsnip & potato soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
