@corinnagarza: should I be working on finals? Yes. am I gonna stay on tik tok? Yes #MAKEYOURMOVE #finalsweek #SipIntoSummer #hotgirlsummer🧚🏽‍♂️

Corinna🦋
Corinna🦋
Open In TikTok:
Region: US
Thursday 13 May 2021 02:51:58 GMT
412
27
1
1

Music

Download

Comments

jherreranev
J :
😂😂
2021-05-13 02:55:43
1
To see more videos from user @corinnagarza, please go to the Tikwm homepage.

Other Videos

Potato Leek Soup Recipe: * 2 tablespoons extra virgin olive oil * 1½ lb leeks about 3 * 1 large white onion * 1½ lb potatoes, peeled and chopped (I prefer Yukon Gold potatoes) * 4 cups vegetable broth * 3 sprigs rosemary or ½ teaspoon dried rosemary * 1 teaspoon salt or more to taste * ⅛ teaspoon black pepper * 1/2 teaspoon red pepper of choice (I used Aleppo pepper) * 1 can (13.5oz) coconut cream or cream of choice  Instructions: -Trim off the roots or dark green tops from the leeks. You should have about 1.5 pounds of leeks left after you trim off the green tops. Slice them in half lengthwise and rinse really well under running water to remove any dirt. Dirt likes to hide between the layers so this part is important. -Slice both your leeks and onion thinly  -Heat 3 tablespoons of extra virgin olive oil in a large pot, then sauté the leeks and onion for 5 minutes, stirring often -Add the broth to the pot. Remove rosemary leaves from stems and add them also. At this point also add salt and the other spices  -Peel and chop your potatoes then add them to the pot. Add the cream, give the mixture a twirl to distribute everything evenly, then cover the pot and allow to simmer for 15-20 minutes or until potatoes are fork-tender 
Turn the heat off, and blend with an immersion blender or in batches with a standing blender until you reach your desired texture. Give your soup a taste before serving to make sure you have added enough salt and pepper.  Serve and enjoy! #soup #recipes #EasyRecipes #Foodie #vegan #vegetarian #CapCut
Potato Leek Soup Recipe: * 2 tablespoons extra virgin olive oil * 1½ lb leeks about 3 * 1 large white onion * 1½ lb potatoes, peeled and chopped (I prefer Yukon Gold potatoes) * 4 cups vegetable broth * 3 sprigs rosemary or ½ teaspoon dried rosemary * 1 teaspoon salt or more to taste * ⅛ teaspoon black pepper * 1/2 teaspoon red pepper of choice (I used Aleppo pepper) * 1 can (13.5oz) coconut cream or cream of choice Instructions: -Trim off the roots or dark green tops from the leeks. You should have about 1.5 pounds of leeks left after you trim off the green tops. Slice them in half lengthwise and rinse really well under running water to remove any dirt. Dirt likes to hide between the layers so this part is important. -Slice both your leeks and onion thinly -Heat 3 tablespoons of extra virgin olive oil in a large pot, then sauté the leeks and onion for 5 minutes, stirring often -Add the broth to the pot. Remove rosemary leaves from stems and add them also. At this point also add salt and the other spices -Peel and chop your potatoes then add them to the pot. Add the cream, give the mixture a twirl to distribute everything evenly, then cover the pot and allow to simmer for 15-20 minutes or until potatoes are fork-tender 
Turn the heat off, and blend with an immersion blender or in batches with a standing blender until you reach your desired texture. Give your soup a taste before serving to make sure you have added enough salt and pepper. Serve and enjoy! #soup #recipes #EasyRecipes #Foodie #vegan #vegetarian #CapCut

About