Vegan Creamy Parsnip Soup


3 large parsnips, peeled and cut into 1 inch cubes (about 5-6 cups)

1 sweet potato, peeled and cut into 1 inch cubes

2 tablespoons extra virgin olive oil

1 teaspoon chopped fresh rosemary

1 teaspoon salt

1/2 large onion, diced

1 tablespoon extra virgin olive oil

1/2 cup dry white wine

5-6 cups vegetable broth

1/2 cup coconut milk

1/2 teaspoon crushed red pepper flakes

fresh rosemary, as a garnish

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1 Servings

40-50 minutes

1 cals

A creamy and ever so lightly sweet pasnip soup made with roasted veggies and full of deep flavor. GF too

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