Cream of Parsnip Soup
In the mood for a comforting cream soup? Here’s how to make the best vegan cream of parsnip soup – uniquely delicious, healthy, and quick!
Ingredients
- 4 large parsnips
- 1 yellow onion chopped
- 2 garlic cloves chopped
- 1 fresh rosemary spring
- 1 L veggie broth or water
- 250 ml vegan cooking cream I used Alpro rice cuisine, but you can use any brand
- 2 Tbsp extra virgin olive oil
- Salt
- Pepper
Instructions
- Cut the parsnips into cubes, transfer to a tray with the onion, garlic and rosemary.
- Add the olive oil and mix well.
- Roast at 200 degrees C for 30-40 minutes or until the parsnip is fully cooked through.
- Transfer to a blender and blend adding the veggie broth and cooking cream gradually until you reach the desired consistency.
- Season with freshly ground black pepper and salt, if needed.
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