Creamy Parsnip & Cashew Soup | Vegan
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Print Recipe Servings 3 servings
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Ingredients
- 2 large parsnips
- 2 potatoes
- 1 carrot
- 1 large onion
- ½ cup (60 g) raw cashews
- salt to taste
- several twists black pepper freshly ground
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Instructions
- Chop the veggies (parsnips, potatoes, carrot, and onion) into 2-3 large pieces.
- Place them in a pot, cover well with water and bring to a boil. Cook for about 15-20 mins or until tender.
- Put the cashews and cooked veggies in a blender. Add vegetable broth from the pot and season with salt and pepper. Blend for several minutes until smooth.
- Serve sprinkled with chopped parsley or sesame seeds. Enjoy!
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Notes
- You can adjust the thickness of your creamy parsnip and cashew soup by adding more or less vegetable broth. It is up to your taste.
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