Creamy Dairy Free Potato Parsnip Soup
A creamy and comforting potato soup without dairy!
Yield: 4 -5 servings
Ingredients
- 2 tablespoons La Tourangelle extra virgin olive oil (plus more
- for serving
- 1 large white onion 240 grams, diced
- 3 cloves garlic minced
- 1 large russet potato 380 gram, peeled and chopped into cubes
- 3 parsnips 200 grams, peeled and chopped into small cubes
- 2 bay leaves
- 1/4 teaspoon ground black pepper
- 1/3 cup raw cashews
- 4 cups chicken stock
- 2 tablespoons balsamic vinegar
- salt
- garnishes:
- minced chives
- toasted pepita seeds
- La Tourangelle Toasted Pumpkin Seed Oil
Instructions
- Heat olive oil in large stock pot, over medium high heat. Add onions, stirring to coat. Saute for 5 minutes until translucent.
- Add garlic and 1/4 teaspoon salt, stirring. Cook for another 4 minutes.
- Add parsnips and potatoes, and stir to coat. Cook for 2 minutes. Then add cashews, pepper, bay leaves, and stock.
- Cover and simmer for 15 minutes. Remove from heat.
- Remove bay leaves. Stir in balsamic vinegar.
- In two batches, puree in blender, and add salt to taste. This will depend on how much sodium your chicken stock has.
- Pour into bowls and now the important part: garnishing! For this soup to shine and taste as it was tested, you must drizzle with extra virgin olive oil, pumpkin seed oil, and a little balsamic vinegar. Then sprinkle with chives and pepita seeds. Serve.