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 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.