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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 Use Food to Improve Your Mood.
Most of us have been conditioned to believe that comfort foods are not good and should be avoided. But if your comfort food is candy or junk food this is true. Otherwise, comfort foods may be super healthy and good for you. There are a number of foods that, when you consume them, can improve your mood. If you are feeling a little bit down and need a happiness pick me up, try some of these.
Put together a trail mixout of various seeds and nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all fantastic for helping to boost your mood. This is because these foods are rich in magnesium, which helps to raise serotonin production. Serotonin is referred to as the “feel good” substance that our body produces and it tells your brain how you should be feeling at all times. The more serotonin in your brain, the better you’ll feel. Not only that, nuts, particularly, are a great source of protein.
So you see, you don’t need to eat junk food or foods that are bad for you just so to feel better! Try several of these instead!
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 cook it.
The ingredients needed to cook Creamy roasted parsnip & potato soup:
- Get large sweet onion, chopped
- Get (3-4) large whole garlic cloves, unpeeled
- Get (2-3) tbsp olive oil
- Prepare ground cumin
- Prepare salt
- Prepare about 6 small parsnips, washed and chopped
- You need (4) cups chopped red potatoes, about 3 large potatoes
- Provide (4) cups veggie stock, about one litre
- You need (1/2) cup cashews
- Use add cups water for the desirable fluidity
- Get salt, or to taste
- Prepare apple cider vinegar or lemon juice
- Prepare 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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