Kyra

parsnip hashtag performance

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Parsnip Cream Soup with Leeks and Mushrooms Parsnip, leek, and mushroom cream soup is a dish that carries the essence of both warmth and nostalgia. Imagine a chilly Eastern Mediterranean winter day when families gathered around the kitchen table to celebrate the season’s humble produce. Parsnip is a root vegetable with earthy sweetness. It is often overlooked but treasured for it’s ability to elevate simple soups into something memorable. Ingredients: • 4 medium parsnips, peeled and chopped evenly • 2 leeks, cleaned and sliced • 3 cups mushrooms (such as cremini or button), halved • 4 cups vegetable broth • 1 cup water • 3 tbsp olive oil • Salt and pepper to taste For the Garnish: • 1 TBSP dried mint • 1 tsp sumac • 1 tsp Aleppo pepper Instructions: 1. Roast the Vegetables: o Preheat the oven to 400°F o Toss the chopped parsnips, sliced leeks, and halved mushrooms with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until caramelized and tender. o Put a side some roasted mushrooms for garnish. 2. Prepare the Soup Base: o Add the vegetable broth and water. Simmer for 10-15 minutes to let the flavors meld, add the roasted vegetables. 3. Blend the Soup: o Use an immersion blender (or transfer to a blender in batches) to purée the soup until smooth and creamy. Adjust the consistency with more broth or water if needed. Season with salt and pepper to taste. 4. Prepare the Hot Oil Drizzle: o Heat 1 tbsp olive oil in a small pan over low heat. Add dried mint and sumac, letting them sizzle for 30 seconds to release their aroma. Remove from heat. 5. Assemble and Serve: o Ladle the creamy soup into bowls. Top with roasted mushroom slices, then drizzle with the hot mint-sumac oil and Aleppo pepper. #veganfood #soupseason #soup #souptok #vegetarian #parsnip #EasyRecipe #fyp #healthyrecipes #weeknightdinner
12.3k
Parsnip Cream Soup with Leeks and Mushrooms Parsnip, leek, and mushroom cream soup is a dish that carries the essence of both warmth and nostalgia. Imagine a chilly Eastern Mediterranean winter day when families gathered around the kitchen table to celebrate the season’s humble produce. Parsnip is a root vegetable with earthy sweetness. It is often overlooked but treasured for it’s ability to elevate simple soups into something memorable. Ingredients: • 4 medium parsnips, peeled and chopped evenly • 2 leeks, cleaned and sliced • 3 cups mushrooms (such as cremini or button), halved • 4 cups vegetable broth • 1 cup water • 3 tbsp olive oil • Salt and pepper to taste For the Garnish: • 1 TBSP dried mint • 1 tsp sumac • 1 tsp Aleppo pepper Instructions: 1. Roast the Vegetables: o Preheat the oven to 400°F o Toss the chopped parsnips, sliced leeks, and halved mushrooms with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until caramelized and tender. o Put a side some roasted mushrooms for garnish. 2. Prepare the Soup Base: o Add the vegetable broth and water. Simmer for 10-15 minutes to let the flavors meld, add the roasted vegetables. 3. Blend the Soup: o Use an immersion blender (or transfer to a blender in batches) to purée the soup until smooth and creamy. Adjust the consistency with more broth or water if needed. Season with salt and pepper to taste. 4. Prepare the Hot Oil Drizzle: o Heat 1 tbsp olive oil in a small pan over low heat. Add dried mint and sumac, letting them sizzle for 30 seconds to release their aroma. Remove from heat. 5. Assemble and Serve: o Ladle the creamy soup into bowls. Top with roasted mushroom slices, then drizzle with the hot mint-sumac oil and Aleppo pepper. #veganfood #soupseason #soup #souptok #vegetarian #parsnip #EasyRecipe #fyp #healthyrecipes #weeknightdinner
RIBEYE & (PARSNIP) RÖSTI #healthy #steak #ribeye #rosti #parsnip #wholefood #wholefood #dill #cremefraiche #cooking #culinary
1.1k
RIBEYE & (PARSNIP) RÖSTI #healthy #steak #ribeye #rosti #parsnip #wholefood #wholefood #dill #cremefraiche #cooking #culinary

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