Are you looking for a quick, no-fuss cream of parsnip soup recipe? Look no further. This simple recipe will take between 45 minutes and 1-hour to complete. You probably have most of the ingredients at home in your fridge or pantry. And, it’s a great homemade flavor everyone in the will love, even the pickiest of eaters.
Whether you’re looking for a tasty recipe after a long day at work or something to help get you over that cold that’s been lingering for a few days, we’ve got the perfect homemade cream of parsnip soup recipe for you to try out.
Ingredients for Cream of Parsnip Soup
Okay, as we mentioned above, you probably have most, if not all, of these ingredients lying around in the kitchen and your herb garden. You’ll need
2-tsp unsalted butter
3/4-cup heavy cream
3/4-tsp salt (+/- as needed)
Pinch of pepper
1-cup diced shallots
1/4-cup diced onions
3/4-cup white wine
5 cups (1.18 l) of chicken stock
3.5 cups (0.83 l) of peeled parsnips
3/4-tsp white vinegar
You’ll combine these ingredients to prepare your cream of parsnip soup.
Directions: Preparing your Cream of Parsnip Soup
To prepare your cream of parsnip soup recipe, you’ll melt your butter over a low to medium heat. To the pan, you’ll add the shallots, onions, and vinegar stir until it’s translucent in the pan, or up to about 5 minutes. Add your wine and bring this to a simmer. You’ll then add the
Parsnips
Chicken stock
Salt and pepper and bring this to a boil.
It will take about 45 minutes for the parsnips to soften. Remove the ingredients and place them in an immersion blender to purée. You’ll then take the purée, and place it back in your pan on a low to the medium setting, slowly adding and whisking in the heavy cream. You’ll set the ingredients over low heat and reheat it when you’re ready to serve.
The total preparation time is about one-hour, after adding and whisking in your heavy cream.
Spaghetti squash is a very
healthy vegetable, packed with vitamins and fiber. It has a neutral taste so
that it can be combined with almost all other types of food. It is low in
calories, which makes it perfect for people who are on a food regime. Moreover,
it is really easy to prepare, even if you are a complete beginner. Here are the
biggest benefits of spaghetti squash:
Spaghetti squash is
a great source of vitamins
It is loaded with vitamins! One cup of spaghetti squash contains 9% of the recommended daily dose of vitamin C. Do we even need to mention vitamin C? It is crucial for our immune system, it is a great antioxidant, and it is great for skin as it prevents premature aging. One cup of spaghetti squash has 8% of the recommended daily dose of vitamin B6. Vitamin B6 is necessary for the proper functioning of our brain and nervous system. Moreover, it activates some of the hormones responsible for our happiness level, and it can improve our mood and reduce the risk of depression. Spaghetti squash also contains other important nutrients such as manganese, potassium, niacin, and magnesium.
Spaghetti squash is
low in calories
Spaghetti squash is
perfect for people who want to lose weight or to eat healthily. This watery
food is really low in calories but very rich in nutrients. It is difficult to
say how many calories one spaghetti squash contains because they come in
different sizes and shapes. But we can say how many calories there are in one
cup of cooked spaghetti squash: it contains only 42 calories! On the other
hand, one cup of traditional spaghetti (without any sauce) contains from 180 up
to 220 calories. Now it is clear why more and more people opt for spaghetti
squash, as a healthier alternative to spaghetti.
Spaghetti squash
contains a lot of fiber
It is a great source of
fiber. One cup of spaghetti squash has as much as 9% of the daily dose of
fiber. It means that regular consumption of this vegetable can improve your
digestive system, eliminate potential problems and lower your blood sugar
level. Fiber also helps people who are trying to lose weight, and that’s one of
the biggest benefits of this vegetable.
Spaghetti squash is
easy to prepare
It is one of the easiest
dishes to prepare, and it does not require advanced cooking skills. All you
have to do is cut it in half and remove the seeds. Then you should add a little
olive oil, salt, and spices and roast it in the oven at 400 F for about 45
minutes. As you can see, it is not time-consuming because while it is roasting
you have time to do whatever you want. Once it is roasted, use a fork to make
strands that look like spaghetti.
Spaghetti squash
can be prepared in many different ways
Above we have described the easiest way to prepare spaghetti squash. You can also use it in various meals that require spaghetti or noodles as one of the ingredients. Spaghetti squash is a great substitute for both of them, and it does not change the flavor or consistency of the dish – it only lowers calorie intake. Spaghetti squash is the perfect solution for people who want to lower calorie intake without having to give up on their favorite meals. It is worth mentioning that it has a very mild flavor so that it can be combined or topped with various ingredients. That way, you can prepare it often, but it will not bore you. Some of the most popular toppings include cheese, veggies, and meatballs. But you can be creative and combine it with any other food that you like. You can not go wrong, and you may end up discovering a great new combination!
Now you should
understand with more clarity why many doctors recommend spaghetti squash as a
healthier substitute to spaghetti. It has a lot of benefits for your overall
health, as well as the digestive system, weight loss, and youthful looks. Once
when you try it and see how easy it is to prepare and combine with other food,
you would wish you have tried it earlier!
This is my daughter’s paleo chicken soup recipe, which makes two servings. I like the pictures when she sent them to us, so, I asked her to do a quick recipe and here it is.
Ingredients for Broth
1 pot of water (about 6 – 8 cups)
1 pound chicken thighs (boneless and skinless)
1 packet Sazon Goya con Azafran
2 chopped zucchinis
1-2 cups chopped carrots
10 small potatoes quartered
2 teaspoons Mead and Marrowbone broth concentrate (burn flavor)
2 cups rice (optional)
2 small onions chopped
3 stalks of celery chopped
2 large pinches of Himalayan sea salt
1/2 tablespoon chopped garlic
Ingredients for
Garnish
10 small radishes sliced
1 bunch of cilantro (remove leaves and chop)
2 small onions chopped
3 limes halved
Cholula hot sauce
Directions
Bring a pot of water to a boil
Add in all ingredients for the broth
Reduce heat to medium
Cook until all vegetables are cooked through and chicken is soft (30-45 min)
Remove chicken and shred with knife and fork then add back in
Serve in bowl
Garnish with limes, onions, cilantro, radishes to taste
Australian style meat pies have a long history and are a welcome sight on most any table. These meat pies are a hearty and flavorful main dish, which require minimal effort to make.
Heat oil in a saucepan and sauté garlic for a few minutes until they are a little brown, add the cubed steak and brown for 4-6 minutes.
Add the tomato paste, rosemary, beef stock, red wine, Worcestershire sauce and simmer for 45 minutes. Season with salt and pepper to taste.
Place the shortcrust pastry on the floured working surface. Cut the pastry slightly larger than the pie base. Place the shortcrust pastry inside the greased 6” x 8” pie dish.
Place the puff pastry on the working surface. Cut the puff pastry the same size as the pie dish top. This will be the ‘lid’ of your pie dish
Fill the pie with the cooked steaks, cover the top with the puff pastry. Using your fingers, gently press the edges to seal. Cut the excess dough and brush the puff pastry with egg yolk
These are lovely little pies meat pies. This style of pie is thought to have originated in Scottland but can be found in one form or another throughout the united kingdom. In fact, I have been thinking about this style of pie since a visit to Montreal, Canada, last year where I saw them in local restaurants and bakery shops.
Scotch Pie For Two Ingredients
For filling:
US Metrics:
0,5
lb. mutton, minced 225
gr mutton, minced
4
tbsp gravy 60
ml gravy
1
tsp smoked paprika powder 1
tsp paprika powder
½
tsp nutmeg ½
tsp nutmeg
Pinch
of salt Pinch
of salt
Pinch
of ground black pepper Pinch
of ground black pepper
For pastry:
1 ½ cups of plain flour 180 gr of plain flour
½ cup of lard 118 ml of lard
½ cup of water 118 ml of water
Pinch
of salt Pinch
of salt
1
egg, beaten (for glaze)
Scotch Pie For Two Directions
Preparation:
Prepare
2 pieces of 4’ ramekin dish. Grease with oil.
Preheat
the oven to 400F
For filling:
Mix
all the ingredients in a mixing bowl, stir until well-combined. Chill in the
fridge.
For pastry:
Add flour and salt in a different medium mixing bowl, stir to combine, set aside. Heat water and lard in a medium saucepan until boiling, remove from heat then pour into the flour. Mix together with a wooden spoon, let it cool down a little. Once cool enough, put onto the floured surface and knead until smooth for about 5 minutes (like pizza dough)
Divide the dough into 4 equally sized balls. Roll out 2 balls of dough to a size that could cover bottom and sides of the ramekin. Put the dough in the ramekin, push gently with your finger to make sure all sides of ramekin are covered, making the ramekin as the mold for the pie. Do the same to the other ramekin.
Finishing:
Take the meat out of the fridge and divide by 2 equal sizes. Place 1 ball of meat to a ramekin, spread the meat evenly with a spoon, so it has a flat surface.
Roll out the remaining balls of dough to a size that could cover the top of the pie, making it like the lids on top of the filling. Press gently to make sure the edges are stick together. Make a little X or hole in the middle of the lid. Do the same with the other ramekin
Brush beaten egg to the top of the pies. Put both ramekins on a baking tray and bake for 35-40 minutes or until golden brown. Let it rest for 10 minutes. Gently remove the pies by scraping the sides with a small knife first, it should come out very easily. Serve while it’s warm.
This pot pie is a nice, high protein, comfort food recipe perfect for cooking in cooler weather. This recipe has beans and two kinds of meat to make the pot pie filling and nutritious.
Pork Pot Pie For Two Ingredients
US Metrics:
¼ lb. pork ribs, cut
into small cubes 113 gr pork
ribs
¼ lb. salami, cut into
small cubes 113 gr salami
1/2 cup dried kidney
beans 100 gr
dried kidney beans
1 stalk of celery,
sliced 1
stalk of celery
2 cloves of garlic, finely
minced 2 cloves of
garlic
1 carrot, roughly chopped 1 carrot
1 tbsp ketchup 1
tbsp ketchup
¼ cup red wine 60 ml of red wine
½ tsp ground cumin ½ tsp
ground cumin
1 tsp paprika powder 1 tsp paprika
powder
2 cups of water 473 ml of water
1 tsp beef powder 1 tsp
beef powder
1 sprig of fresh
rosemary 1
sprig of fresh rosemary
1 russet potato, cut
into small cubes 1 russet
potato
1 tsp dried parsley 1 tsp
dried parsley
1 sheet puff pastry,
thawed 1 sheet puff
pastry
1 egg yolk, beaten 1 egg
yolk, beaten
Pinch of salt Pinch
of salt
Pinch of pepper Pinch
of pepper
Pork Pot Pie For Two Directions
Add kidney beans in a large bowl, wash and soak in 2 cups of water overnight in the refrigerator. In the morning, drain and set aside.
Season pork ribs with salt and pepper, then brown them in oil over medium-high heat in a medium pot. Remove from heat and set aside
Add the salami to the pot, sauté for 2 minutes then add celery, garlic, and carrot. Continue sautéing until the vegetables have softened.
Add ketchup, red wine, and continue to cook for 2-3 minutes until the mixture starts to boil. Add cumin, paprika powder, beef powder, and water. Return to boil then add browned ribs, salami, potato, rosemary, and dried parsley.
Cover the pot and simmer for about 2 hours or until the short ribs are tender. Remove from heat.
Preheat the oven to 375F
Transfer the stew to 2 individual casseroles or ramekins, evenly divided to 2 portions. Drape a sheet of puff pastry over the sides of the casserole. Trim away any excess dough.
Brush the top of the puff pastry with egg. Bake in the oven for 12-15 minutes or until the pastry is golden brown.
