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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 Day-To-Day Life.
Opting to eat healthily has great benefits and is becoming a more popular way of life. The overall economy is impacted by the number of people who are dealing with conditions such as high blood pressure, which is directly related to poor eating habits. There are more and more campaigns to try to get people to adopt a more healthy way of living and nonetheless it is also easier than ever to rely on fast, convenient food that is not good for our health. Most people typically believe that healthy diets require much work and will significantly alter how they live and eat. Contrary to that information, people can alter their eating habits for the better by carrying out several modest changes.
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All in all, it is easy to begin making healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to vegan creamy parsnip soup (no potatoes) recipe. To cook vegan creamy parsnip soup (no potatoes) you need 10 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Vegan creamy parsnip soup (no potatoes):
- Provide of carrots.
- You need of parsnips.
- Get of sweet potatoes.
- Take of small cauliflower.
- Take of cumin.
- Get of coriander.
- Get of stock cube.
- You need of onions.
- Prepare of water.
- Use 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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