Creamy Parsnip & Sweet Potato Soup

Ah, mondays. Maybe one day I will learn to love you.

One thing I do love is a good fair on a beautiful fall day, and this past Saturday our little family had fun at one of the most popular fairs in CT (if not the most popular), the Durham Fair.

There was cuteness overload, as well as indulgence in fair food. Raised donut, yes. Bloomin’ onion, yes. Falafel gyro, you bet. Massive roast beef sandwich, definitely (all joe on that one lol).

fair2 Β fair5

fair3

Needless to say, I was thankful on Sunday for the tasty & nutritious homemade soup I had leftover, inspired by one of Joe’s favorite vegetables: Parsnips. During the week we were in a local market and he spotted some and said, “You have to come up with a recipe for parsnips…” Well, that I did.

The flavors of parsnips and sweet potato make it buttery and sweet; its warm from the perfect amount of cinnamon and spices, and nice and creamy from a silky cashew cream that I could have eaten all by itself!

Here is the recipe:

{For the cashew cream}

Ingredients:

1 c raw cashews

2 cups of water

1/2 c non-dairy milk (I used plain unsweetened almond milk) (veggie broth could also work here)

Directions:

Combine cashews and water and soak for at least an hr or up to overnight. Drain the cashews and add to a blender with the milk or broth. Blend until smooth and creamy. Set aside.

{For the soup}

Ingredients:

1-2 Tbsp olive oil

1 large onion, diced

2 carrots, diced

2 celery sticks, diced

pinch of salt

1 & 1/2 tsp cinnamon

3/4 tsp nutmeg

5 leaves of fresh sage, minced (or 1/2 tsp of dried sage)

2 tsp salt (I used kosher, but sea salt would be fine.)

fresh ground pepper to taste

1 Tbsp coconut sugar (You could also use brown sugar or agave; I like coconut sugar because it is unrefined.)

6 c veggie broth

6 small sweet potatoes, peeled & cubed (Trader Joes bag of organic sweet potatoes tend to have small potatoes, about the size of my fist or a little bigger. If you have larger or average size ones use 3-4.)

3 parsnips, peeled & cubed

Directions:

Drizzle the bottom of the pan with olive oil and heat over medium-high heat. Add in the onion, carrots, celery and pinch of salt & stir. Allow the veggies to cook for 5-6 min. While they are cooking combine all the spices (cinnamon, nutmeg, sage, salt, pepper) in a separate small bowl. Add all the spices and allow to cook for 2 more minutes. Stir in the veggie broth and coconut sugar, then add the sweet potatoes and parsnips. Bring it up to a boil then lower heat, cover & simmer for 15 minutes, until the potatoes and parsnips are soft. Remove the lid and remove the pot from the heat.

Now the fun part… πŸ™‚

Blend all the contents in the pot with an immersion blender – start on low then move to high. If you don’t have one you can use a regular blender, but always be careful putting hot liquid into a blender. Do a little at a time and I allow the steam to escape! Add the delicious cashew cream and blend some more until it is all incorporated and smooth! If you used a blender add some of the cashew cream to each batch, or you could try whisking it in later.

And thats it! Super easy!

Ladle into bowls and garnish with a couple sage leaves….fancy!

parspotsoup

In response to this soup my husband sang the following little song:

“Soup you’re amazing just the way you are

And when you simmer, you make the whole family come for dinner

Soup you’re amazing just the way you are.”

Maybe if you make it, your spouse or significant other will start singing its praises to the tune of recent chart topper also…orrrr maybe that’s just mine?! πŸ˜‰

Hope you all had a great weekend and good start to your week!

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2 thoughts on “Creamy Parsnip & Sweet Potato Soup

  1. Pingback: A Weekend of Fall Flavored Brilliance. | foodformyhouse

  2. Pingback: A (Perfect) Very Veggie Thanksgiving. | foodformyhouse

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