Steps to Make Award-winning Creamy roasted parsnip & potato soup

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We hope you got benefit from reading it, now let's go back to creamy roasted parsnip & potato soup recipe. You can cook creamy roasted parsnip & potato soup using 13 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Creamy roasted parsnip & potato soup:

1. Use of large sweet onion, chopped.
2. Prepare of (3-4) large whole garlic cloves, unpeeled.
3. Use of (2-3) tbsp olive oil.
4. Take tbsp of ground cumin.
5. Prepare tbsp of salt.
6. Get of about 6 small parsnips, washed and chopped.
7. You need of (4) cups chopped red potatoes, about 3 large potatoes.
8. Get of (4) cups veggie stock, about one litre.
9. Prepare of (1/2) cup cashews.
10. Provide of add cups water for the desirable fluidity.
11. Get tbsp of salt, or to taste.
12. Get tbsp of apple cider vinegar or lemon juice.
13. Prepare of Fresh pepper, parsley & minced red pepper to garnish.

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..

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