Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, creamy roasted parsnip & potato soup. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Combine the milk, cream, stock, mustard and half the cheese in a large, lidded saucepan and bring to the boil. Add a good grating of nutmeg and some seasoning - the sweet parsnips can take a bit of salt - then tip in the parsnips. If you've guessed that parsnips are related to carrots, you are correct! Parsnips are part of the plant family Apiaceae, which contain carrots, parsley, celery, dill, and fennel.
Creamy roasted parsnip & potato soup is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Creamy roasted parsnip & potato soup is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook creamy roasted parsnip & potato soup using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Creamy roasted parsnip & potato soup:
- Make ready large sweet onion, chopped
- Get (3-4) large whole garlic cloves, unpeeled
- Make ready (2-3) tbsp olive oil
- Make ready tbsp ground cumin
- Get tbsp salt
- Get about 6 small parsnips, washed and chopped
- Make ready (4) cups chopped red potatoes, about 3 large potatoes
- Make ready (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
- Prepare Fresh pepper, parsley & minced red pepper to garnish
Add a sprinkle of salt and pepper and add to a prepared baking sheet. Line a baking sheet with aluminum foil, then spread the parsnips on top. Squeeze the softened garlic into the blender, and puree everything until creamy smooth. Drain most of the liquid from the pan (keep it) and add the butter and double cream to the pan and stir until the butter has melted.
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.
Squeeze the softened garlic into the blender, and puree everything until creamy smooth. Drain most of the liquid from the pan (keep it) and add the butter and double cream to the pan and stir until the butter has melted. Using a stick blender or a food processor, blend the parsnips and potato mixture until silky smooth, then taste and season again before serving. Melt butter in a saucepan and add parsnips once it begins to foam. Stir to coat and then add water.
So that is going to wrap this up for this special food creamy roasted parsnip & potato soup recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in 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!
