Simple Way to Make Homemade Cream of tomato soup with parsnip crisps

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Before you jump to Cream of tomato soup with parsnip crisps recipe, you may want to read this short interesting healthy tips about Foods That Can Make Your Mood Better.

A lot of us have been trained to believe that comfort foods are not good and must be avoided. Often, if your comfort food is made of candy or other junk foods, this can be true. Soemtimes, comfort foods can be perfectly nourishing and good for us to consume. There are a number of foods that really can boost your moods when you eat them. If you feel a little bit down and you’re needing an emotional pick me up, try some of these.

Make a trail mixout of a variety of seeds and nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etcetera are all good for raising your mood. This is because seeds and nuts have plenty of magnesium which increases your brain’s serotonin levels. Serotonin is a feel-good substance that directs the brain how to feel at any given moment. The more of this chemical in your brain, the better you’ll feel. Not just that but nuts, particularly, are a great protein source.

Now you know that junk food isn’t necessarily what you should eat when you want to help your moods get better. Try a couple of of these suggestions instead.

We hope you got insight from reading it, now let’s go back to cream of tomato soup with parsnip crisps recipe. To make cream of tomato soup with parsnip crisps you need 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Cream of tomato soup with parsnip crisps:

1. Get of tomatoes.
2. Use of veg stock.
3. Get of salt.
4. Use of pepper.
5. Use of water.
6. Prepare of cream.
7. You need of parsnips.
8. Prepare of oil.
9. Prepare of butter.
10. Take of chopped tined tomatoes (optional).

Instructions to make Cream of tomato soup with parsnip crisps:

1. Take your tomatoes and chop them roughly (not too much care taken as they will be blended down).
2. Add stock to boiling water not too much about 2 tbsp then add to a pan.
3. Add tomatoes to the pan, along with the chopped ones, add salt and pepper and let it boil.
4. When the tomatoes have turned to mush, add cream to lift the soup.
5. Peel the parsnips and slice them thinly on a mandolin, put them in the fryer and fry them till their golden then let them dry out on a cloth..
6. Blend the soup together and adjust the seasoning.
7. Serve with a dash of cream on the top, and the parsnips crisps.

Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Pour in the stock, stir and bring to a simmer. Meanwhile, for the croûtons, put the bread on a baking tray in a single. Using a swivel blade peeler, peel long strips from the parsnips (discarding the peel) and place in a large bowl with the sunflower oil.

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