Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, creamy roasted parsnip & potato soup. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Creamy roasted parsnip & potato soup is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Creamy roasted parsnip & potato soup is something which I have loved my entire life. They are fine and they look fantastic.

Roasted the parsnips and one large carrot along with four turnips, one onion and one celery root. Sprinkled first with herbes de provence, along with the oil, salt and pepper. 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. Slice enough parsnips thinly lengthways to cover the surface of a small ovenproof dish, then slice the rest thinly into rounds.

To get started with this recipe, we must first prepare a few ingredients. You can cook creamy roasted parsnip & potato soup using 13 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Creamy roasted parsnip & potato soup:

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

Spread the vegetables evenly over a baking sheet. Roasting the veggies for this Roasted Parsnip Puree really adds so much flavor to the whole dish. Creamy, smooth, and slightly sweet, this parsnip puree makes the perfect accompaniment to roast chicken or meat and can be made ahead of time and simply reheated when it comes time to serve. Place the parsnips in a bowl and drizzle with the olive oil, and season with the oregano, salt, and pepper.

Instructions to make 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.

Creamy, smooth, and slightly sweet, this parsnip puree makes the perfect accompaniment to roast chicken or meat and can be made ahead of time and simply reheated when it comes time to serve. Place the parsnips in a bowl and drizzle with the olive oil, and season with the oregano, salt, and pepper. Line a baking sheet with aluminum foil, then spread the parsnips on top. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a roasting tin.

So that is going to wrap this up with this special food creamy roasted parsnip & potato soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!