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Before you jump to Creamy roasted parsnip & potato soup recipe, you may want to read this short interesting healthy tips about Healthy Energy Treats.
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A large assortment of easy health snacks is easily obtainable. Choosing to live a healthy life style can be as uncomplicated as you want it to be.
We hope you got insight from reading it, now let’s go back to creamy roasted parsnip & potato soup recipe. You can have creamy roasted parsnip & potato soup using 13 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Creamy roasted parsnip & potato soup:
- Prepare large sweet onion, chopped
- Prepare (3-4) large whole garlic cloves, unpeeled
- Get (2-3) tbsp olive oil
- Prepare tbsp ground cumin
- Prepare tbsp salt
- Use about 6 small parsnips, washed and chopped
- Get (4) cups chopped red potatoes, about 3 large potatoes
- Provide (4) cups veggie stock, about one litre
- Provide (1/2) cup cashews
- Prepare add cups water for the desirable fluidity
- Prepare tbsp salt, or to taste
- Use tbsp apple cider vinegar or lemon juice
- Prepare Fresh pepper, parsley & minced red pepper to garnish
Instructions 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.
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