Good afternoon here we will give you a recipe creamy roasted parsnip & potato soup which is delicious The way making it is very not too difficult. You just need to be careful to get results from creamy roasted parsnip & potato soup which has aroma and taste that able evoke our tastes.

So that the result of creamy roasted parsnip & potato soup, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare creamy roasted parsnip & potato soup delicious as long as you know the tricks and how to make this dish you can become serving very special.

Ingredients and seasonings required exist for make

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

Roasting the vegetables creates more depth of flavor and complements the subtly sweet flavor of the parsnips. Prepare the veggies, then toss on a sheet tray with oil, salt, and pepper Roast until tender and golden Puree the soup in a blender, until smooth and creamy. Pour the pureed soup into serving bowls, then garnish and serve! Toss to coat the vegetables with oil, then season to taste with salt and pepper.

Instructions to cook 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.
7. Done and ready to serve!

Spread the vegetables evenly over a baking sheet. Simply chop and roast the parsnips and garlic on a baking sheet together until they are golden brown, and then pop them into a high-speed blender or a food processor with the other ingredients until super smooth and creamy. Add a pinch of salt and you are good to go. Can This Parsnip Puree Recipe Be Made Ahead of Time? Melt butter in a saucepan and add parsnips once it begins to foam.

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