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We hope you got benefit from reading it, now let's go back to creamy roasted parsnip & potato soup recipe. To cook creamy roasted parsnip & potato soup you only need 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Creamy roasted parsnip & potato soup:
- You need of large sweet onion, chopped.
- Provide of (3-4) large whole garlic cloves, unpeeled.
- Use of (2-3) tbsp olive oil.
- Prepare tbsp of ground cumin.
- You need tbsp of salt.
- Take of about 6 small parsnips, washed and chopped.
- Take of (4) cups chopped red potatoes, about 3 large potatoes.
- Prepare of (4) cups veggie stock, about one litre.
- Provide of (1/2) cup cashews.
- Get of add cups water for the desirable fluidity.
- You need tbsp of salt, or to taste.
- Take tbsp of apple cider vinegar or lemon juice.
- Use of Fresh pepper, parsley & minced red pepper to garnish.
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..
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