Public recipe with member extras
Roasted Root Vegetable Velouté
Parsnips, carrots, and sweet potatoes puréed smooth with warm hemp milk for a rich, earthy autumn soup.
Robust Savory Soups, Sauces & Entrées · Elegant Starters · Fall Entertaining
What you need
Ingredients
- 2 Parsnips, peeled and chopped
- 3 Carrots, chopped
- 1 Sweet Potato, chopped
- 3 tbsp Olive Oil
- 1 Onion, chopped
- 3 cups Vegetable Broth
- 1 cup Unsweetened Hemp Milk
- Salt and Pepper, to taste
Method
Instructions
- Preheat oven to 425°F (220°C). Toss the parsnips, carrots, and sweet potato with 2 tablespoons olive oil and roast 30 to 35 minutes until caramelized.
- Sauté the onion in the remaining oil over medium heat until soft, about 5 minutes.
- Add the roasted vegetables and vegetable broth, bring to a simmer, and cook 10 minutes.
- Purée until completely smooth using an immersion blender.
- Stir in the hemp milk and warm through gently. Season with salt and pepper.
From The Arrogant Hippie Culinary Journal: Hemp Milk Edition by Aunesty Janssen
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