How to Make Appetizing Creamy roasted parsnip & potato soup

Creamy roasted parsnip & potato soup. 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.

A nice twist on traditional mashed potatoes, parsnip puree has a smooth and creamy consistency that pairs so well with slow-cooked meats such as lamb shanks or roast chicken. Roasted parsnip puree makes a wonderful addition to your table in the cooler months. Once parsnips are tender, remove from the oven and set aside. You can cook Creamy roasted parsnip & potato soup using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Creamy roasted parsnip & potato soup

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

Heat the remaining olive oil in a large pot over medium-high heat. This Creamy Roasted Garlic Parsnip Soup Recipe is a nice change from my usual favorites. Chicken Soup is typically my go-to recipe. But, I like to change it up and try new flavors and combos every now an then.

Creamy roasted parsnip & potato soup instructions

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..

This Creamy Roasted Garlic Parsnip Soup Recipe is filling, comforting, easy and healthy. Arrange parsnips in one layer onto a baking sheet — or use two baking sheets. Add roasted parsnips to a food processor (or use a food mill) with water/stock, cream and nutmeg. Follow the rest of the recipe below; combining the roasted parsnips with the cream and butter in a blender, adding more water as necessary. Finish with salt and ground pepper.