Vegan creamy parsnip soup (no potatoes)

The large number of parsnips in this soup give the creamy texture without adding dairy. The roasting is important.
We ‘invented’ this soup in March 2020 due to a general shortage of potatoes at the super market and a general need to be inventive with our vegetables.
You can mix and match the vegetables a bit depending on what you have. Makes 2.5 litres...!
Cooking Instructions
- 1
Cube the vegetables and mix with vegetable oil, cumin and coriander.
- 2
Roast for 45 minutes
- 3
Sauté the onions and garlic. Add the roast vegetables and sauté for 5 minutes
- 4
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
- 5
Leave on the hob on a low heat for 30 minutes. Leave to cool. Reheat to serve. Yum!
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