Vegan cream of parsnip soup
Turn delicate and less known parsnips into a rich yet low-fat creamy soup for the whole family.
Ingredients
Soup ingredients
- 1 large carrot cut into chunks
- 1 large onion, diced
- 1 large potatoe cubed (or 1/2 cup cauliflower)
- 3-4 medium parsnips, sliced
- 2-3 cloves garlic minced
- 1 tbsp sesame/tahini paste
- 3 cups vegetable broth
- 1 tsp curry powder
- 1 tsp dry sage or thyme
Toppings
- 2 slices of bread with the crust removed
- 1 tsp olive oil
- 1 tsp garlic powder
Instructions
Prepare the soup
- Pan-fry the sliced onions and minced garlic in a little olive oil.
- Add the carrots, potatoes, and parsnips and stir.
- Add the broth, the curry, the tahini, and the sage or thyme and simmer for 10 minutes.
Make the croutons
- Remove the crust from the bread and cube it.
- Toss the cubes in a bowl with a little olive oil, some garlic powder, 1 tsp of smoked paprika, and a dash of sea salt.
Assemble
- Pour the soup into a blender and process until smooth.
- Taste and season.
- Serve immediately and place a few croutons on top.
Notes
For a gluten-free version, you can top the soup with mushroom bacon slices.
Nutrition
Serving: 4g
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