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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 Here Are Several Simple Reasons Why Consuming Apples Is Good.
On TV as well as in magazines everyone is telling you to eat an apple a day, even so, have you ever asked yourself why? You might know people that live by this and also request that their children live by this rule as well. You will even find that men and women in other country’s also follow this simple rule and they do not know why. You will be delighted to know that we have completed a little research, and we are going to tell you why this is regarded as a miracle fruit.
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I hope I have revealed some information that revealed why apples are so healthy for you. The huge benefits we covered are only a few of the benefits that eating apples can provide. All the benefits would take us too much time to include in this write-up, nevertheless the information is out there. I hope that the the very next time you go to the grocery store you find yourself getting plenty of apples. These apples can certainly lead to helping you to live a longer and healthier life.
We hope you got benefit 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 cook it.
The ingredients needed to make Creamy roasted parsnip & potato soup:
- Use large sweet onion, chopped
- Use (3-4) large whole garlic cloves, unpeeled
- Get (2-3) tbsp olive oil
- Get tbsp ground cumin
- Take tbsp salt
- You need about 6 small parsnips, washed and chopped
- Use (4) cups chopped red potatoes, about 3 large potatoes
- Take (4) cups veggie stock, about one litre
- Prepare (1/2) cup cashews
- Get add cups water for the desirable fluidity
- Provide tbsp salt, or to taste
- Take tbsp apple cider vinegar or lemon juice
- Use 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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