Next, heat a large saucepan over medium heat and add your noodles. Top them with your pasta sauce, plus a little bit of water if the sauce seems too thick. Let it cook for 15 to …
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Ingredients. 4 tablespoons butter or coconut oil if you are dairy-free and paleo. 2 medium onions, peeled and roughly chopped into 1" pieces. 3 medium carrots, unpeeled cut …
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This Parsnip and Potato Soup is creamy, slightly sweet, and everything you want in a homemade soup. Melt the butter in a large heavy pot and pour in the olive oil. Add the chopped parsnips, potatoes, carrots, onions, garlic, parsley, basil, salt, pepper, and bay leaf. Cook for 15 minutes, stirring occasionally.
Cover potatoes, parsnips and garlic with 1 inch of water in a 4 to 6-quart pot, then add sprig of rosemary and salt and bring to a boil, partially covered. Reduce heat and simmer vegetables, partially covered, until very tender but not falling apart, 30 to 40 minutes.
Add carrots and parsnip along with vegetable broth. Bring to a boil, cover and cook for about 20 minutes or until the vegetables are soft. Add paprika, garlic powder, chili powder, salt and pepper. Using an immersion hand blender or a counter-top blender, puree the veggies.
The parsnips add a slightly sweet and spicy taste to the potatoes that I really enjoyed. Cover potatoes, parsnips and garlic with 1 inch of water in a 4 to 6-quart pot, then add sprig of rosemary and salt and bring to a boil, partially covered.