Creamy roasted parsnip & potato soup

Name: Creamy roasted parsnip & potato soup
Yield: 4 servings
Cuisine: American
Ingredients: large sweet onion, chopped; (3-4) large whole garlic cloves, unpeeled; (2-3) tbsp olive oil; tbsp ground cumin; tbsp salt; about 6 small parsnips, washed and chopped; (4) cups chopped red potatoes, about 3 large potatoes; (4) cups veggie stock, about one litre; (1/2) cup cashews; add cups water for the desirable fluidity; tbsp salt, or to taste; tbsp apple cider vinegar or lemon juice; Fresh pepper, parsley & minced red pepper to garnish

ONS ETEN/ OUR FOOD @cook_7327675

AMSTERDAM

Creamy roasted parsnip & potato soup

ONS ETEN/ OUR FOOD @cook_7327675

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Ingredients

4 servings

large sweet onion, chopped
(3-4) large whole garlic cloves, unpeeled
(2-3) tbsp olive oil
tbspground cumin
tbspsalt
about 6 small parsnips, washed and chopped
(4) cups chopped red potatoes, about 3 large potatoes
(4) cups veggie stock, about one litre
(1/2) cup cashews
add cups water for the desirable fluidity
tbspsalt, or to taste
tbspapple cider vinegar or lemon juice
Fresh pepper, parsley & minced red pepper to garnish

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Steps

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.