Vegan creamy parsnip soup (no potatoes). A super creamy parsnip soup that is vegan and gluten-free. Made with sweet potatoes, white wine and coconut milk. This soup does require a bit of prep work since you first have to dice up the parsnips and sweet potatoes and then roast them, but trust me every bit of effort.
The Best Vegan Parsnip Recipes on Yummly Creamy and healthy Vegan Potato Leek Soup. If you're making a traditional creamy soup the base is full-fat cream which helps give the soup that thick, creamy texture. You can have Vegan creamy parsnip soup (no potatoes) using 10 ingredients and 5 steps. Here is how you cook that.
Ingredients of Vegan creamy parsnip soup (no potatoes)
- Prepare 4 of carrots.
- You need 3 of parsnips.
- Prepare 2 of sweet potatoes.
- Prepare 1 of small cauliflower.
- Prepare 1 tablespoon of cumin.
- You need 1 tablespoon of coriander.
- Prepare 1 of stock cube.
- It's 2 of onions.
- You need 2.5 litres of water.
- Prepare 3 cloves of garlic.
It's creamy, it's smooth, it's comforting. You should make this potato soup. Reviews for: Photos of Creamy Roasted Parsnip Soup. Creamy Roasted Parsnip Soup. this link is to an external site that may or may not meet accessibility guidelines.
Vegan creamy parsnip soup (no potatoes) instructions
- Cube the vegetables and mix with vegetable oil, cumin and coriander..
- Roast for 45 minutes.
- Sauté the onions and garlic. Add the roast vegetables and sauté for 5 minutes.
- 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.
- Leave on the hob on a low heat for 30 minutes. Leave to cool. Reheat to serve. Yum!.
Parsnips may look like overgrown mutated white carrots, but they have a fabulously sweet and nutty flavor that's all their own and makes a lovely soup. In this recipe, parsnips are used to make a simple but satisfying creamy soup perfect for a chilly night. Serve it as a humble supper all on its own. When I decided to make this creamy vegan potato leek soup last Friday, it still felt like winter here in New York. The creaminess is all thanks to the potatoes, which get half-pureed with an immersion blender (or regular blender), as well as the nutritional yeast, which adds umami to the soup.
