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

Before you jump to Waste not, want not Parsnip Soup recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money In The Kitchen.

Remember when the only people who cared about the environment were tree huggers and hippies? That has totally changed now, since we all appear to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. Unless everyone begins to start living more green we won’t be able to correct the problems of the environment. These changes need to start occurring, and each individual family needs to become more environmentally friendly. Here are a number of tips that can help you save energy, primarily by making your cooking area more green.

Refrigerators and freezers use a lot of electricity, especially if they are not working as efficiently as they should. You can easily save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Another way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to operate as often.

As you can see, there are many little elements that you can do to save energy, and save money, in the kitchen alone. Green living is actually something we can all perform, without difficulty. Typically, all it requires is a little bit of common sense.

We hope you got benefit from reading it, now let’s go back to waste not, want not parsnip soup recipe. You can have waste not, want not parsnip soup using 6 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Waste not, want not Parsnip Soup:
  1. Prepare 3 parsnips, peeled and coarsely diced
  2. Get 2 medium potatoes, washed and roughly chopped
  3. You need 2 medium onions, roughly chopped
  4. Get 1 tsp dried thyme
  5. Take 1 litre vegetable stock. “Marigold” bouillon powder works well
  6. You need 1 tbs oil
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.

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