Creamy roasted parsnip & potato soup
ONS ETEN/ OUR FOOD @cook_7327675
Cooking Instructions
- 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.
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