Easiest Way to Prepare Appetizing Creamy roasted parsnip & potato soup

Creamy roasted parsnip & potato soup. Parsnip purée is a dish for mashed potato lovers who are craving something light but still silky smooth. It's the perfect comfort food accompaniment—playing a supporting role to hearty Italian pot roast or under a mound of crispy roasted vegetables. To take the dish from a humble side to front-and-center dish, try finishing the purée with chopped fresh herbs and a few pats of butter.

Creamy roasted parsnip & potato soup Sauteed a carrot or two and about six cloves of garlic along with the onion and celery, and used half and half instead of the milk and cream. A nice twist on traditional mashed potatoes, parsnip puree has a smooth and creamy consistency that pairs so well with slow-cooked meats such as lamb shanks or roast chicken. Roasted parsnip puree makes a wonderful addition to your table in the cooler months. You can have Creamy roasted parsnip & potato soup using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Creamy roasted parsnip & potato soup

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

This Creamy Roasted Garlic Parsnip Soup Recipe is a nice change from my usual favorites. Chicken Soup is typically my go-to recipe. But, I like to change it up and try new flavors and combos every now an then. This Creamy Roasted Garlic Parsnip Soup Recipe is filling, comforting, easy and healthy.

Creamy roasted parsnip & potato soup 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..

Adjust the heat, if needed, so the onions or leeks cook but don't start to brown. While the onions or leeks cook, peel and mince the garlic clove. Melt butter in a saucepan and add parsnips once it begins to foam. Stir to coat and then add water. Slowly bring the double cream to a gentle boil.