Creamy roasted parsnip & potato soup
Creamy roasted parsnip & potato soup

Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, creamy roasted parsnip & potato soup. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Creamy roasted parsnip & potato soup is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Creamy roasted parsnip & potato soup is something that I have loved my whole life. They are nice and they look wonderful.

Stir in the onion and celery. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Combine the milk, cream, stock, mustard and half the cheese in a large, lidded saucepan and bring to the boil. Squeeze the softened garlic into the blender, and puree everything until creamy smooth.

To begin with this recipe, we have to first prepare a few components. You can cook creamy roasted parsnip & potato soup using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Creamy roasted parsnip & potato soup:
  1. Take large sweet onion, chopped
  2. Make ready (3-4) large whole garlic cloves, unpeeled
  3. Get (2-3) tbsp olive oil
  4. Make ready tbsp ground cumin
  5. Take tbsp salt
  6. Prepare about 6 small parsnips, washed and chopped
  7. Take (4) cups chopped red potatoes, about 3 large potatoes
  8. Take (4) cups veggie stock, about one litre
  9. Prepare (1/2) cup cashews
  10. Take add cups water for the desirable fluidity
  11. Take tbsp salt, or to taste
  12. Get tbsp apple cider vinegar or lemon juice
  13. Get Fresh pepper, parsley & minced red pepper to garnish

Creamy Garlic Roasted Parsnip Puree Roasting the veggies for this Roasted Parsnip Puree really adds so much flavor to the whole dish. Creamy, smooth and slightly sweet this puree makes the perfect accompaniment to chicken or meat and can be made ahead of time and simply reheated. Slowly bring the double cream to a gentle boil. Place the parsnips and cream in a blender, season with salt and pepper, and puree until smooth.

Steps to make Creamy roasted parsnip & potato soup:
  1. Start by heating the oven to 400 degrees.
  2. Wash and chop the parsnip, and combine it with the onion, and the whole unpeeled garlic cloves in a mixing bowl.
  3. Toss the veggies with the olive oil, cumin, and salt, and place in a large rimmed baking pan.
  4. Toss the pan in the oven and roast the veggies until fragrant and browning, about 30 minutes.
  5. While the veggies roast in the oven, combine the vegetable stock and chopped potatoes in a soup pot.
  6. Heat to a gentle boil and cook gently until the potatoes are done.

Slowly bring the double cream to a gentle boil. Place the parsnips and cream in a blender, season with salt and pepper, and puree until smooth. They can also be pressed through a sieve after being pureed to ensure a smoother finish. Roasted Parsnip Soup with a good helping of parmesan, a delicious and comforting soup for chilly days. Roasting the parsnips brings out their sweet, nutty flavour that I absolutely love.

So that is going to wrap it up for this exceptional food creamy roasted parsnip & potato soup recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!