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The ingredients needed to prepare Vegan creamy parsnip soup (no potatoes):
- Take 4 carrots
- You need 3 parsnips
- You need 2 sweet potatoes
- Use 1 small cauliflower
- Get 1 tablespoon cumin
- You need 1 tablespoon coriander
- Get 1 stock cube
- Get 2 onions
- Prepare 2.5 litres water
- Take 3 cloves garlic
Instructions to make Vegan creamy parsnip soup (no potatoes):
- Cube the vegetables and mix with vegetable oil, cumin and coriander.
- Roast for 45 minutes
- Sauté the onions and garlic. Add the roast vegetables and sauté for 5 minutes
- Use a little of the water to deglaze the bottom of the pan. Then add 2 litres and stock cube and blend with a hand blender. Use the remaining 0.5 litres to create the consistency you enjoy
- Leave on the hob on a low heat for 30 minutes. Leave to cool. Reheat to serve. Yum!
This Creamy Parsnip Soup, topped with smoky Tempeh Strips is great for cold and rainy days. It's vegan & gluten-free and super comforting! Although I'm complaining about the cold temperatures all winter long, I really love that we have all seasons here in Austria and all those wonderful seasonal. No-Cream Of Mushroom Soup. "Fine words butter no parsnips." Danish Proverb. This warming vegetarian soup makes a great autumnal starter or a hearty lunch with homemade bread, from BBC Good Food magazine.
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