Creamy roasted parsnip & potato soup

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, creamy roasted parsnip & potato soup. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Creamy roasted parsnip & potato soup is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Creamy roasted parsnip & potato soup is something which I’ve loved my entire life. They’re nice and they look wonderful.

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.

To begin with this particular recipe, we have to prepare a few ingredients. You can have creamy roasted parsnip & potato soup using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Creamy roasted parsnip & potato soup:
  1. Make ready large sweet onion, chopped
  2. Get (3-4) large whole garlic cloves, unpeeled
  3. Get (2-3) tbsp olive oil
  4. Get tbsp ground cumin
  5. Take tbsp salt
  6. Prepare about 6 small parsnips, washed and chopped
  7. Take (4) cups chopped red potatoes, about 3 large potatoes
  8. Make ready (4) cups veggie stock, about one litre
  9. Get (1⁄2) cup cashews
  10. Take add cups water for the desirable fluidity
  11. Get tbsp salt, or to taste
  12. Prepare tbsp apple cider vinegar or lemon juice
  13. Take 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:
  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.

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 confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!