Creamy Roasted Parsnip Soup

This tasty, comforting soup consists of spiced, roasted parsnips, fried onion and garlic, vegetable stock and dairy free cream. I served this with croutons, cracked black pepper, and a drizzle of cream on top. It makes for a lovely cosy lunch, especially as the weather has turned cooler. I used tofu cream as the dairy free cream for this, but other vegan cream will work just as well. Skip to the end for more information on how to make and use tofu cream

Yield; 2-4 servings Cook time; 40 minutes

You’ll need;

  1. 500g parsnips, peeled
  2. One tablespoon of oil
  3. Two teaspoons of both ground cumin and ground coriander
  4. One teaspoon of ground turmeric
  5. Black pepper to taste
  6. One brown onion, peeled and sliced
  7. Two cloves of garlic, minced
  8. A pint of vegetable stock
  9. 150ml dairy free cream
  10. Salt to taste

Method;

  • Start by adding the chopped parsnips, oil, spices and black pepper into a mixing bowl. Give it all a good mix until the parsnips are evenly coated in the oil and spices
    DSC_1949-picsay
  • Evenly spread the parsnips onto a lined baking tray, taking care to not overcrowd them
    DSC_1953-picsaytttt
  • Pop the parsnips into a 200°C/180°C fan assisted oven for 30 minutes, or until golden and tender in the middleDSC_1955-picsay
  • Now fry the onion in a frying pan over a medium heat. After around five minutes, add in the garlic and continue cooking for another five minutes, or until the onion has softened
  • Add the parsnips, onion, garlic and vegetable stock into a saucepan. Use a stick blender to blend the soup until it’s completely smooth. Alternatively, add the parsnips, onion, garlic and stock into a blender, then blend until smooth. Check for seasoning and add more salt or black pepper if needed at this point
  • Finally heat the soup back up over a medium heat and add in the cream. Once the soup has heated through, it’s ready to serve

DSC_1971-picsay

As I mentioned, I use tofu cream for this. I make this by simply adding a 350g pack of silken tofu to around 250ml of plant milk, then blend until smooth

It’s great for adding to soups, pasta sauce, curry sauce etc. I also like to add it into mashed potatoes, tofu scramble and for making creamy fried mushrooms on toast. The last being a particular favourite breakfast or lunch of mine

You can store tofu cream in an airtight container in the fridge, I find it keeps well for up to five days 

3 thoughts on “Creamy Roasted Parsnip Soup

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