Cream Soup of Parsnip and Carrot
0
0
⏳ Time
1 hour
🥕 Ingredients
6
🍽️ Servings
8
Description
Cream Soup of Parsnip and Carrot
Ingredients
- Parsnip - 26.5 oz
- Carrot - 17.6 oz
- Onion - 1 piece
- Salt - to taste
- Ground Black Pepper - to taste
- Olive Oil - 2 tablespoons
Step by Step guide
Step 1
Preheat the oven to 392°F.
Step 2
Peel all the vegetables. Cut the carrot and parsnip into 1 cm thick slices, and quarter the onion.
Step 3
Place the vegetables in a baking dish, add oil, salt, and pepper, and cover with foil. Bake for 40 minutes until golden brown.
Step 4
Let cool slightly and blend in a blender, adding water or vegetable broth. If using a countertop blender, it’s better to add the vegetables in parts rather than all at once.
Step 5
Pour the finished cream soup into a pot and bring to a boil.
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