Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, creamy roasted parsnip & potato soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Stir in the onion and celery. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Combine the milk, cream, stock, mustard and half the cheese in a large, lidded saucepan and bring to the boil. Squeeze the softened garlic into the blender, and puree everything until creamy smooth.
Creamy roasted parsnip & potato soup is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Creamy roasted parsnip & potato soup is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have creamy roasted parsnip & potato soup using 13 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Creamy roasted parsnip & potato soup:
- Get large sweet onion, chopped
- Take (3-4) large whole garlic cloves, unpeeled
- Take (2-3) tbsp olive oil
- Get tbsp ground cumin
- Get tbsp salt
- Take about 6 small parsnips, washed and chopped
- Take (4) cups chopped red potatoes, about 3 large potatoes
- Prepare (4) cups veggie stock, about one litre
- Prepare (1/2) cup cashews
- Prepare add cups water for the desirable fluidity
- Prepare tbsp salt, or to taste
- Prepare tbsp apple cider vinegar or lemon juice
- Take Fresh pepper, parsley & minced red pepper to garnish
Creamy Garlic Roasted Parsnip Puree Roasting the veggies for this Roasted Parsnip Puree really adds so much flavor to the whole dish. Creamy, smooth and slightly sweet this puree makes the perfect accompaniment to chicken or meat and can be made ahead of time and simply reheated. Slowly bring the double cream to a gentle boil. Place the parsnips and cream in a blender, season with salt and pepper, and puree until smooth.
Instructions to make Creamy roasted parsnip & potato soup:
- Start by heating the oven to 400 degrees.
- Wash and chop the parsnip, and combine it with the onion, and the whole unpeeled garlic cloves in a mixing bowl.
- Toss the veggies with the olive oil, cumin, and salt, and place in a large rimmed baking pan.
- Toss the pan in the oven and roast the veggies until fragrant and browning, about 30 minutes.
- While the veggies roast in the oven, combine the vegetable stock and chopped potatoes in a soup pot.
- Heat to a gentle boil and cook gently until the potatoes are done.
Slowly bring the double cream to a gentle boil. Place the parsnips and cream in a blender, season with salt and pepper, and puree until smooth. They can also be pressed through a sieve after being pureed to ensure a smoother finish. Roasted Parsnip Soup with a good helping of parmesan, a delicious and comforting soup for chilly days. Roasting the parsnips brings out their sweet, nutty flavour that I absolutely love.
So that’s going to wrap it up with this exceptional food creamy roasted parsnip & potato soup recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
