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We hope you got insight from reading it, now let’s go back to vegan creamy parsnip soup (no potatoes) recipe. To cook vegan creamy parsnip soup (no potatoes) you need 10 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Vegan creamy parsnip soup (no potatoes):
- Take 4 of carrots.
- Get 3 of parsnips.
- Use 2 of sweet potatoes.
- Provide 1 of small cauliflower.
- Provide 1 tablespoon of cumin.
- Use 1 tablespoon of coriander.
- You need 1 of stock cube.
- Get 2 of onions.
- Get 2.5 litres of water.
- Use 3 cloves of garlic.
Steps to make Vegan creamy parsnip soup (no potatoes):
- Cube the vegetables and mix with vegetable oil, cumin and coriander..
- Roast for 45 minutes.
- Sauté the onions and garlic. Add the roast vegetables and sauté for 5 minutes.
- 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.
- Leave on the hob on a low heat for 30 minutes. Leave to cool. Reheat to serve. Yum!.
Add the potatoes, season with salt and pepper and bring the soup to a boil. Once potatoes are tender, add the kale to the pot. You're just going to fry up some onion and garlic in a little coconut oil and some dried herbs, then add some chopped carrots and peeled and chopped potatoes and sauté them a little to spread. This delicious parsnip and apple soup is the perfect combination of sweet parsnips and tart cooking apples. The creaminess comes from the blended parsnips.
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