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We are all aware that having healthy meals can help us really feel better in our bodies. We have a tendency to feel way less gross when we increase our consumption of healthy foods and decrease our consumption of unhealthy foods. A piece of pizza doesn’t make you feel as healthy as ingesting a fresh green salad. This is often a problem, nonetheless, in terms of eating between goodies. Finding snacks that help us feel better and boost our energy levels often involves lots of shopping and scrupulous reading of labels. There’s nothing like one of these brilliant healthy foods when you really need an energy-boosting snack.
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You do not have to look far to locate a wide range of healthy snacks that can be easily prepared. Deciding to live a healthy way of life can be as uncomplicated as you want it to be.
We hope you got benefit from reading it, now let’s go back to vegan creamy parsnip soup (no potatoes) recipe. You can cook vegan creamy parsnip soup (no potatoes) using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Vegan creamy parsnip soup (no potatoes):
- Get 4 of carrots.
- Get 3 of parsnips.
- Get 2 of sweet potatoes.
- Prepare 1 of small cauliflower.
- Provide 1 tablespoon of cumin.
- Prepare 1 tablespoon of coriander.
- Take 1 of stock cube.
- Provide 2 of onions.
- Take 2.5 litres of water.
- Use 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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