How to Make Parsley Soup
Learn how to make parsley soup with this guide from wikiHow:
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Carrot, Potato and Leek Soup | Carrot, Leek and Potato Soup Recipe
#carrot #potatoes #leek
Carrot, potato and leek soup | Carrot,leek and potato soup recipe
Carrot, potato and leek soup takes very little time to make. You only need a few ingredients to make carrot soup. This carrot,leek and potato soup recipe is a must-have for your family.
Delicious, light and healthy soup, for lovers of all kinds of puree soups) we love these very much, and I often cook them with different combinations of vegetables) they are well digested, light, while saturating and warming well. I will give a basic recipe, and I will write possible options in the comments. The main idea of this recipe is a combination of vegetables - carrot+ leek.
Ingredients:
Onion 1 pc.
Olive oil 40 ml.
Leek 2 pcs.
Carrot 1 pc.
Potatoes 2 pcs.
Water 900 ml.
Clove of garlic.
1 tsp salt.
1 tsp oregano .
Sour cream.
Basil.
Bon Appetit!
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Zucchini and Celery Soup | Celery Soup Recipe:
Soup with Carrot and Celery Root | My Grandmother's Favorite Soup:
Celery Root and Cauliflower Soup | Celery Root Soup Recipe:
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#carrot #potatoes #leek
Cream of Potato Soup
This recipe is one of my favorite recipes from my mom. She start making this after her trip from Germany. As German's staple food is Potato and they make so many different dishes using potato.
Check out my channel :
#potatosoup #sueran #souprecipes
This is a creamy and a heavy soup made using only potatoes and this is really nice on a cold day and will fill you up..also very easy to make..
Ingredients used for the above recipe:
700g Potato
2 1/4 Cups of Regular Milk
1 1/2 Cups of Luke warm water
5 1/2 tbsp of butter
4-5 cloves of garlic chopped
Pepper for taste
1 tsp of salt (to taste)
Dried Parsley (Optional)
Onion Leaves or Fresh parsley to decorate
You can also use water without using too much milk to make the soup less thicker.. This recipe will serve for about 6 people..
You need a bigger pan & a blender for this...
- Wash all the Potatoes thoroughly
- Cut them in to small pieces
- In a saucepan put 2 tbsp of butter and add chopped garlic
- When garlic turn golden brown add the cut potatoes
- Sauté the potatoes for a while
- To that add 2 tbsps of butter
- Then add 1 cup of water & close the lid and bring it to boil till potatoes soften
- Lift the lid, check & stir few times, if needed add some more water
- I am adding another ½ cup in the video
- When done switch off the cooker & transfer the potatoes to a blender to make a paste
- Add little at a time & blend till you get a smooth paste, add milk to lighten the paste
- When all are blended transfer to the same pan and cook in medium heat
- Add remaining milk to get the right thickness
- If you like less thickness you can add milk to bring it to the thickness you need
- Add pepper & salt for taste
- I am adding dried parsley in the video, you can even use fresh parsley for this
- Serve hot & enjoy…
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Try it out & let me know in the comments below..
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Carrot, Leek and Parsley Soup | Carrot, Parsley and Leek Soup Recipe
#carrot #leek #parsley #potato
Carrot, leek and parsley soup | carrot, parsley and leek soup recipe
Carrot, leek and parsley soup takes very little time to make. You only need a few ingredients to make carrot soup. This carrot,leek and parsley soup recipe is a must-have for your family.
Delicious, light and healthy soup, for lovers of all kinds of puree soups) we love these very much, and I often cook them with different combinations of vegetables) they are well digested, light, while saturating and warming well. I will give a basic recipe, and I will write possible options in the comments. The main idea of this recipe is a combination of vegetables - carrot+ leek+parsley.
Ingredients:
Onion 1 pc.
Olive oil 40 ml.
Leek 1 pc.
Carrot 2 pcs.
Potatoes 3 pcs.
Water 900 ml.
Clove of garlic.
1 tsp salt.
Cream 33 % - 100 ml..
Balsamiv sauce.
Bon Appetit!
If you liked this video, write a comment and like it. By this you will support my channel, for which I will be very grateful to you.
More of my recipes at the link below:
Carrot and Brussels Sprouts Soup | Carrot,Brussels Sprouts and Potato Soup Recipe:
Take beetroot and egg. You will be surprised by this recipe:
Do you only have carrots and onions? | Prepare this wonderful and healthy recipe:
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#carrot #leek #parsley #potato
Irish Farmhouse Vegetable Soup with Rosemary Croutons #shorts
This is a real bowl of comfort, particularly if you choose to add the seriously good rosemary croutons - they keep well in an airtight container and are also lovely added to a salad for flavour and crunch. This soup is perfect for freezing: Allow to cool completely before transferring to a sturdy freezer bag or container and freeze for up to 6 months.
Serves: 6
2 carrots, peeled and diced
2 celery sticks, diced
1 leeks, diced
1 large onion, diced
25g butter
1 large parsnip, peeled and chopped
400g floury potatoes, diced
600ml vegetable stock
120g frozen peas
Good drizzle of double cream, plus extra for serving
Sea salt and freshly ground black pepper
For the croutons:
2 tbsp olive oil
20g butter
2 sprigs of rosemary
2-3 slices of white or sourdough bread, diced into large cubes
1. Heat the butter in a large pan. Add the carrots, celery, leek and onion with some seasoning, cooking for 10 minutes until softened down.
2. Add the rest of the veggies and cook for a few minutes more, then pour in the stock. Season well and bring to the boil, then reduce to a simmer and cook gently for 20 minutes until the veggies are all tender, adding the peas for the last few minutes. Spoon out one-third of the veggies with a slotted spoon and set aside.
3. Blitz the rest of the soup with a stick blender until smooth, then remove from the heat. Stir in the reserved whole veggies with a good drizzle of double cream.
4. To make the croutons, heat the oil and butter with the rosemary sprigs in a large pan. When hot, add the cubes of bread, toss well then cook for 5-6 minutes until golden and crisp on all sides. Season with sea salt.
5. Serve the soup into bowls with some cream on top, seasoning and rosemary croutons.