Celery Root And Parsnip Soup
Celery Root Parsnip Soup: The complete recipe with Ingredients, Nutritive value and Instruction.
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Cooking tools:
- Blender
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Kitchen towel
- Soup bowl
Ingredients
- 2 cartons (32 oz.) low-sodium chicken broth
- 1 lb.(3-4 medium) sweet potatoes, peeled, cut into 1/2-inch pieces
- 1 medium onion, chopped
- 3 stalks celery, sliced 1/4-inch thick
- 1 can (6 oz.) tomato paste
- 1/2 tsp. paprika
- 1/4 tsp. ground cumin Salt and freshly ground black pepper
- 2 cans (15.5 oz.) cannellini (white kidney beans), drained and rinsed
- 1 can (15.5 oz.) chickpeas, drained and rinsed
- 1/3 cup fresh basil or parsley, coarsely chopped
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