Creamy roasted parsnip & potato soup

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, creamy roasted parsnip & potato soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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 well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Creamy roasted parsnip & potato soup is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. 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:
  1. Make ready large sweet onion, chopped
  2. Make ready (3-4) large whole garlic cloves, unpeeled
  3. Make ready (2-3) tbsp olive oil
  4. Take tbsp ground cumin
  5. Get tbsp salt
  6. Get about 6 small parsnips, washed and chopped
  7. Make ready (4) cups chopped red potatoes, about 3 large potatoes
  8. Take (4) cups veggie stock, about one litre
  9. Get (1⁄2) cup cashews
  10. Get add cups water for the desirable fluidity
  11. Make ready tbsp salt, or to taste
  12. Get 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 with this exceptional food creamy roasted parsnip & potato soup recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!