Vegan creamy parsnip soup (no potatoes). A super creamy parsnip soup that is vegan and gluten-free. Made with sweet potatoes, white wine and coconut milk. It is possible to have a creamy vegan spinach soup without adding any dairy-free milk or cream.

It technically makes this recipe more of a vegan spinach and potato soup though. This delicious parsnip and apple soup is the perfect combination of sweet parsnips and tart cooking apples. The creaminess comes from the blended parsnips. You can have Vegan creamy parsnip soup (no potatoes) using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients of Vegan creamy parsnip soup (no potatoes)

You need 4 of carrots.
You need 3 of parsnips.
Prepare 2 of sweet potatoes.
It's 1 of small cauliflower.
You need 1 tablespoon of cumin.
It's 1 tablespoon of coriander.
You need 1 of stock cube.
Prepare 2 of onions.
You need 2.5 litres of water.
You need 3 cloves of garlic.

There is no actual cream involved and this delicious seasonal soup is suitable for vegans. This potato soup always a hit, and it is so quick and easy. This soup also freezes really well. On a large pan toss the washed, peeled, and chopped parsnips, whole garlic, and onion in olive oil, rosemary, sea salt, and pepper.

Vegan creamy parsnip soup (no potatoes) instructions

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 Turnip Potato soup is really easy to make: Saute the onion to get its sweetness to come out, then add the rest of the soup ingredients right to the same pot. Once the turnips and potatoes re fully cooked, just puree the soup with an immersion blender. This really is easy to make, and the end result is a perfectly balanced, smooth soup. The starchy potato helps to make the soup creamy without needing to add any extra dairy - I'm certainly not opposed to having a tub of double cream in my fridge at this time of year, but that doesn't mean I'm not grateful for a lighter meal once in a while! Jenna Urben for Taste of Home.