From the kitchen
Roasted Root Vegetable Velouté
Parsnips, carrots, and sweet potatoes puréed smooth with warm hemp milk for a rich, earthy autumn soup.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Hemp Milk Edition
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
- 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.
Kitchen note
Unlike thinner plant milks, hemp milk can be stirred in and simmered further here if you want to reduce the soup slightly — it won't punish you for extra time on the heat the way an oat or almond milk soup would.
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