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Before you jump to Vegan creamy parsnip soup (no potatoes) recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
The benefits of healthy eating are nowadays being given more publicity than ever before and there are many reasons for this. There are a lot of health conditions related to a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and hypertension. There are more and more campaigns to try to get people to lead a more healthy way of living and all the same it is also easier than ever to rely on fast, convenient food that is very bad for our health. Most people typically assume that healthy diets call for a great deal of work and will significantly change how they live and eat. Contrary to that information, individuals can modify their eating habits for the better by carrying out a couple of small changes.
You can see results without having to remove foods from your diet or make substantial changes right away. It’s not a bad idea if you wish to make big changes, but the most important thing is to bit by bit switch to making healthier eating selections. Sooner or later, you will likely see that you will eat more and more healthy food as your taste buds get accustomed to the change. Slowly, your eating habits will change and your new eating habits will completely replace the way you ate before.
As you can see, it’s not at all difficult to begin integrating healthy eating into your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to vegan creamy parsnip soup (no potatoes) recipe. You can have vegan creamy parsnip soup (no potatoes) using 10 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Vegan creamy parsnip soup (no potatoes):
- Get 4 of carrots.
- Get 3 of parsnips.
- Take 2 of sweet potatoes.
- Take 1 of small cauliflower.
- Provide 1 tablespoon of cumin.
- Take 1 tablespoon of coriander.
- Prepare 1 of stock cube.
- Provide 2 of onions.
- Prepare 2.5 litres of water.
- Take 3 cloves of garlic.
Steps to make Vegan creamy parsnip soup (no potatoes):
- Cube the vegetables and mix with vegetable oil, cumin and coriander..
- Roast for 45 minutes.
- Sauté the onions and garlic. Add the roast vegetables and sauté for 5 minutes.
- Use a little of the water to deglaze the bottom of the pan. Then add 2 litres and stock cube and blend with a hand blender. Use the remaining 0.5 litres to create the consistency you enjoy.
- Leave on the hob on a low heat for 30 minutes. Leave to cool. Reheat to serve. Yum!.
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