Vegan Parsnip Soup with a Hint of Coriander
with a Hint of Coriander

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Vegan Parsnip Soup with a Hint of Coriander

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Ingredients

Adjust Servings:
2 lb Parsnips
4 tablespoons Vegan Butter
1 large Yellow Onion - Diced
1 large clove Garlic
2 tablespoons Coriander Powder
3 cups Vegan Chop House Vegetable Stock My preferred substitute is Better than Bouillon, Chicken base, (vegan)
2 cans Coconut Milk Regular not lite
1 cup Almond Milk Can use soy milk
1 teaspoon Salt
1/2 teaspoon White Pepper
Garnish Saffron Threads

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Features:
  • Easy
  • Gluten Free
  • Quick
  • Soup

Bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

  • 1 hr
  • Serves 12
  • Easy

Ingredients

Directions

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The Vegan Chop House’s very own vegan parsnip soup recipe with a hint of coriander is perfection. Not only is this one of the easiest things you’ll ever make. But it’s also one of the most rewarding. Both parsnip and coriander have a wonderfully perfumed aroma unlike most others. The aroma will bring everyone to the kitchen well before you’re ready for them. Our vegan parsnip soup recipe with a hint of coriander is layered with exquisite flavors. The coriander plays in the background of the soup. The coconut milk creates a subtle and creamy place where a love affair between parsnip and coriander begins to play games with your taste buds.

Being vegan doesn’t mean you have to sacrifice your taste buds. At the Vegan Chop House you can find a number of non-vegan favorites that have been painstakingly adapted to a vegan preference. Think being vegan is all about eating just fruits and vegetables without adding taste or texture. Think again. At the Vegan Chop House, it’s about enjoying crazy good food. Our vegan parsnip soup recipe is just one more example of a great vegan dish that brings pleasure to non-vegans and vegans alike. Don’t sacrifice your taste buds, try our vegan parsnip soup recipe.

If you’re a fan of a great soup as much as we are, you should check out these other Vegan Chop House favorites; Carrot Soup with Coconut Milk, Pea Soup with Butter Beans, Minestrone Soup, Farmhouse Barley, and Cauliflower and Leek Soup.

Your vegan parsnip soup with a hint of coriander should be perfect! Give yourself a pat on the back. Leftovers go great in the fridge. Add a little almond milk to the mix as needed to get back to the consistency you desire. Bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

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Steps

1
Done

Ingredients

2
Done

Peel and chop the onion into pieces. In a large saucepan, melt the vegan butter over a medium heat. Add the chopped onions to the butter and stir. Cook the onions for roughly 5 minutes on a medium heat to soften the onions. We do not want to burn the butter or caramelize the onions. Stir occasionally.

3
Done

Peel the parsnips and then dice into equal pieces of roughly an inch. Once the onions are translucent, add the minced garlic and coriander powder. Stir into the saucepan for one minute. As it cooks it releases its aroma. Be careful not to allow anything to burn on the bottom of the saucepan. Add an extra tablespoon of butter to the saucepan if the bottom of the pan is dry. Add the parsnips to the saucepan. Stir and cook for one minute.

4
Done

Add 3 cups of Full Flavored Vegetable Stock, and pour into the saucepan. Give the ingredients a good stir to remove any of the bits that are sticking to the bottom of the saucepan. Continue on medium to medium-low heat, boil the parsnip mixture for ten minutes. Stir occasionally. Remove the saucepan from the heat.

5
Done

Spoon half of the mixture into a blender. Make sure to spoon in enough liquid from the saucepan to allow the blending process to take place. Once blended to a puree add the remaining ingredients to the blender if the blender is large enough, and repeat the process until the ingredients are pureed. If the blender is not large enough; remove the pureed ingredients to a clean saucepan. Now add the remaining ingredients to the blender and repeat the process.

6
Done

Add all of the pureed ingredients to the clean saucepan and put the pan back on the medium heat. Pour in 2 cans of regular coconut milk. Lite/Light coconut milk does not have the same viscosity or creamy texture. Add 1 cup of milk. Stir all of the ingredients together in the saucepan. Add half a teaspoon of white pepper. Add a teaspoon of salt and whisk the ingredients together. Stir gently as the soup gets warm. Roughly 5 minutes. Do not turn up the heat. Do not boil. It’s now ready to serve.

7
Done

Optional: Once the soup is placed in the bowl, gently add a few threads of saffron in the middle for something extra special.

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