Vegan creamy parsnip soup (no potatoes)

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Ben the (reluctant) vegetarian 🥦
Ben the (reluctant) vegetarian 🥦 @reluctant_veggie
Bristol

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...!

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Ingredients

  1. 4carrots
  2. 3parsnips
  3. 2sweet potatoes
  4. 1small cauliflower
  5. 1 tablespooncumin
  6. 1 tablespooncoriander
  7. 1stock cube
  8. 2onions
  9. 2.5 litreswater
  10. 3 clovesgarlic

Cooking Instructions

  1. 1

    Cube the vegetables and mix with vegetable oil, cumin and coriander.

  2. 2

    Roast for 45 minutes

  3. 3

    Sauté the onions and garlic. Add the roast vegetables and sauté for 5 minutes

  4. 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. 5

    Leave on the hob on a low heat for 30 minutes. Leave to cool. Reheat to serve. Yum!

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Ben the (reluctant) vegetarian 🥦
on
Bristol
I’m always looking for easy, fresh food. 🥦😍
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