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Before you jump to Creamy roasted parsnip & potato soup recipe, you may want to read this short interesting healthy tips about Selecting The Best Foods May Help You Stay Fit As Well As Healthy.
With regards to the foods that you eat, you will notice that your overall health can be effected either positively or perhaps negatively. Something that you shouldn’t eat no matter what is the different foods that you will get at all of those fast food places. These types of foods are packed with bad fat and also have little or no nutritional value. In the following paragraphs we are going to be going over foods that you need to be eating that can help you remain in good health.
You have to remember your mother and father telling you to actually eat your vegetables, that is simply because this is very important for a healthy body. Potassium is amongst the things that you will locate in various vegetables, not to mention they also contain many different vitamins and minerals you will also need. For example, broccoli has a lot of potassium to supply you with your daily recommended allowances. Spinach is also something that you might want to start consuming more of as it includes a lot more vitamins and minerals compared to other vegetables.
For those who want to begin living a much healthier life the tips above will be able to help you do that. Something that you ought to actually avoid is all of the processed foods that you can easily purchase in the stores, and start preparing fresh foods for your meals.
We hope you got benefit from reading it, now let’s go back to creamy roasted parsnip & potato soup recipe. You can have creamy roasted parsnip & potato soup using 13 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Creamy roasted parsnip & potato soup:
- Provide large sweet onion, chopped
- Take (3-4) large whole garlic cloves, unpeeled
- Prepare (2-3) tbsp olive oil
- Use tbsp ground cumin
- You need tbsp salt
- Take about 6 small parsnips, washed and chopped
- Take (4) cups chopped red potatoes, about 3 large potatoes
- Take (4) cups veggie stock, about one litre
- Provide (1/2) cup cashews
- Provide add cups water for the desirable fluidity
- Get tbsp salt, or to taste
- Use tbsp apple cider vinegar or lemon juice
- Provide Fresh pepper, parsley & minced red pepper to garnish
Instructions to make Creamy roasted parsnip & potato soup:
- Start by heating the oven to 400 degrees.
- Wash and chop the parsnip, and combine it with the onion, and the whole unpeeled garlic cloves in a mixing bowl.
- Toss the veggies with the olive oil, cumin, and salt, and place in a large rimmed baking pan.
- Toss the pan in the oven and roast the veggies until fragrant and browning, about 30 minutes.
- While the veggies roast in the oven, combine the vegetable stock and chopped potatoes in a soup pot.
- Heat to a gentle boil and cook gently until the potatoes are done.
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