Plant-Based Curried Parsnip Soup w/ Pita
Soak 1/3C cashews in boiling water. Set aside.
1
Saute a chopped onion in 1/4C vegetable stock.
2
When onions are soft add 1t chopped ginger, 1t curry powder, and 1/2t cumin. Cook 1 minute.
3
Add 1lb. parsnips, 1 large potato, and 3 3/4 cups vegetable stock. Bring to boil then simmer 30 min.
4
Meanwhile, drain cashews then purée with 1/2C almond milk to make a light cashew cream.
5
Slice a pita into triangles. Coat with a mix of 1/2t lemon juice and 2t curry powder.
6
Bake at 375 for 3-5 minutes, until slightly browned and crispy.
7
After 30 minutes, transfer the soup to a food processor and blend until smooth.
8
Return to the pot and stir in the cashew cream. Turn on the heat and let the soup heat through.
9
Pour into bowls, top with salt, pepper, curry powder. Enjoy with the pitas.
10
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