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Waste not, want not Parsnip Soup
Waste not, want not Parsnip Soup

Before you jump to Waste not, want not Parsnip Soup recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

Many of us believe that comfort foods are terrible for us and that we have to stay away from them. Sometimes, if your comfort food is a sugary food or another junk food, this is very true. Otherwise, comfort foods could be extremely nutritious and good for you. Some foods honestly do raise your mood when you eat them. If you feel a little bit down and you need an emotional pick me up, try some of these.

Some grains are truly wonderful for fighting off bad moods. Teff, barley, millet, quinoa, etc are all good for helping you feel better. They help you feel full as well which can actually help to better your mood. It’s not hard to feel a little bit off when you are starving! These grains can help your mood elevate as it’s not at all hard for your body to digest them. You digest these foods faster than other foods which can help boost your blood sugar levels, which, in turn, helps make you feel better, mood wise.

As you can see, you don’t have to turn to junk food or foods that are not good for you to feel better! Go with these hints instead!

We hope you got insight from reading it, now let’s go back to waste not, want not parsnip soup recipe. You can cook waste not, want not parsnip soup using 6 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Waste not, want not Parsnip Soup:
  1. Prepare 3 parsnips, peeled and coarsely diced
  2. Take 2 medium potatoes, washed and roughly chopped
  3. Get 2 medium onions, roughly chopped
  4. You need 1 tsp dried thyme
  5. Get 1 litre vegetable stock. “Marigold” bouillon powder works well
  6. Prepare 1 tbs oil
Instructions to make Waste not, want not Parsnip Soup:
  1. Heat oil to medium-high in a stockpot or similar and fry the onions for 2 minutes. You should not need to stir but don’t burn them. Soft but not caramelised is the aim.
  2. Add the parsnips and potatoes and give it all a quick stir.
  3. Add the stock and stir well. Bring to boil.
  4. Reduce to a fast simmer, add the thyme and cover.
  5. Simmer for 20-25 minutes, stirring occasionally.
  6. Pour into a blender and whizz until a nice smooth consistency is achieved.
  7. Taste and season if required. I find that it’s usually sufficiently salty already.
  8. Serve piping hot with granary bread, crusty rolls or other bread.

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