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

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, waste not, want not parsnip soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Waste not, want not Parsnip Soup is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look fantastic. Waste not, want not Parsnip Soup is something which I’ve loved my whole life.

Helping SME's & Startups Get the Best Deal Waste not, want not Parsnip Soup I'm happy to pay for good ingredients but hate wasting food, so I make a lot of soups from leftovers. This soup uses "uncooked leftovers", i.e. veg that weren't needed for Christmas dinner. It's a creamy, smooth soup, the consistency of which can be adjusted to personal preference by varying the amount of stock used or, indeed, the quantity of veg. Waste not, want not Parsnip Soup Hey everyone, it's me, Dave, welcome to my recipe page.

To get started with this recipe, we have to first prepare a few components. You can have waste not, want not parsnip soup using 6 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make 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. Take 1 tsp dried thyme
  5. Prepare 1 litre vegetable stock. “Marigold” bouillon powder works well
  6. Get 1 tbs oil

Waste not, want not Parsnip Soup is one of the most well liked of recent trending foods on earth. Roughly chop the carrot, onion and potato. Cut the tomatoes in half and rub the cut-side on a coarse cheese grater to get the pulp, and leave the skin behind. This soup is a good way of using up left over roasted parsnips.

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.

Cut the tomatoes in half and rub the cut-side on a coarse cheese grater to get the pulp, and leave the skin behind. This soup is a good way of using up left over roasted parsnips. Parsnips provide similar nutritional benefits as potatoes, though they are lower in calories. They are an excellent source of vitamin C, fibre, folic acid, pantothenic acid, copper and manganese. They also contain useful amounts of niacin, thiamine, magnesium, and potassium.

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