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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 Healthy Eating Can Be An Easy Option.
Healthy eating is today a great deal more popular than it used to be and rightfully so. There are numerous diseases associated with a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and high blood pressure. No matter where you look, people are encouraging you to live a healthier way of living but on the other hand, you are also being encouraged to rely on fast foods that can affect your health in a bad way. Most likely, a lot of people think that it takes a lot of work to eat healthily and that they will have to drastically change their way of life. It is possible, however, to make a few simple changes that can start to make a difference to our daily eating habits.
Initially, you will need to be extremely careful when food shopping that you don’t unthinkingly put things in your shopping cart that you no longer want to eat. For example, if you have cereal for breakfast, do you ever look to see what the sugar and salt content is before getting it? One heart-healthy substitute that can give you a positive start to your day is oatmeal. Mix in fruits or spices to improve the flavor and now you have a breakfast that can be a usual part of your new healthy eating plan.
Therefore, it should be somewhat obvious that it’s not hard to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to creamy roasted parsnip & potato soup recipe. To cook creamy roasted parsnip & potato soup you only need 13 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Creamy roasted parsnip & potato soup:
- Provide large sweet onion, chopped
- Use (3-4) large whole garlic cloves, unpeeled
- Provide (2-3) tbsp olive oil
- You need ground cumin
- You need salt
- Use about 6 small parsnips, washed and chopped
- Use (4) cups chopped red potatoes, about 3 large potatoes
- You need (4) cups veggie stock, about one litre
- Provide (1/2) cup cashews
- Provide add cups water for the desirable fluidity
- Take salt, or to taste
- Get apple cider vinegar or lemon juice
- You need Fresh pepper, parsley & minced red pepper to garnish
Steps 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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