Parsnip Pumpkin Soup
Creamy parsnip pumpkin soup
- 2 cup pumpkin puree
- 2 cups fresh water
- 2 parsnip
- 2 potatoes
- 2 cloves garlic (baked)
- 1/4 bulb yellow sweet onion
- 1 tbsp vegetable stock (powder)
Preheat the oven 365F.
Roast parsnip in the oven until tender.
In a large saucepan add water cooked pumpkin,potatoes, vegetable stock, garlic and onion.
Pour the soup into a blender soup and roasted parsnip. Puree untill smooth and creamy.
Stir in vegan youghurt or vegan sour cream.
Calories: 161kcalCarbohydrates: 38gProtein: 4gFat: 1gSaturated Fat: 1gSodium: 17mgPotassium: 865mgFiber: 8gSugar: 7gVitamin A: 9532IUVitamin C: 37mgCalcium: 57mgIron: 2mg