Vegan Creamy Roasted Parsnip Soup

Photo Courtesy of www.podgardening.co.nz

Photo Courtesy of www.podgardening.co.nz

Vegan Creamy Roasted Parsnip Soup
courtesy of In Pursuit of More

1 large sweet onion, chopped
3-4 large whole garlic cloves, unpeeled
2-3 tablespoon olive oil
1 tablespoon ground cumin
1 teaspoon salt
1 pound parsnips, about 6 small parsnips, washed and chopped
4 cups chopped red potatoes, about 3 large potatoes
4 cups veggie stock
1/2 cup cashews
2 cups water
1 tablespoon salt, or to taste
2 tablespoon apple cider vinegar or lemon juice
Fresh pepper, parsley, and minced red pepper to garnish

Preheat the oven to 400°F. Wash and chop the parsnips, and combine 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 nice and soft, about 10 to 15 minutes. Turn the heat off once the potatoes are soft and leave the pot until the rest of the ingredients are ready. Once the roasted veggies are done, remove them from the oven and carefully free the garlic cloves from the skins. When cool enough to handle, combine the roasted veggies and potato stock mixture in batches and blend each batch until smooth. Combine the blended batches into another large pot as you go. Keep going until all of the soup is pureed to a smooth consistency.

Roasted Carrot-Parsnip Soup

 

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Roasted Carrot-Parsnip Soup
Courtesy of Sara Quessenberry, Real Simple
 Ingredients
  • 1 pound carrots, peeled and cut into 1/2-inch rounds
  • 1/2 pound parsnips, peeled and cut into 1/2-inch rounds
  • 1 yellow onion, quartered
  • 5 tablespoons olive oil
  • kosher salt and pepper

Directions

  1. Heat oven to 400° F.
  2. In a large roasting pan, combine the carrots, parsnips, onion, 3 tablespoons of the oil, 1½ teaspoons salt, and ¼ teaspoon pepper. Spread the vegetables in an even layer and roast, stirring occasionally, until tender and golden brown, about 45 minutes.
  3. Meanwhile, arrange the bread slices on a baking sheet and brush with the remaining oil. During the last 10 minutes of roasting time, toast the slices until crisp.
  4. Transfer the vegetables to a blender and purée with 3 cups water, adding more water if necessary, ¼ cup at a time, until smooth. Rewarm in a pot over medium-low heat, if necessary. Divide among individual bowls and serve with the olive oil toast.