@paolamarinofc:

Paola Marin
Paola Marin
Open In TikTok:
Region: BR
Tuesday 15 October 2024 17:10:52 GMT
11115
203
0
1

Music

Download

Comments

There are no more comments for this video.
To see more videos from user @paolamarinofc, please go to the Tikwm homepage.

Other Videos

FALL IN A BOWL! Roasted Sweet Potato, Carrot & Apple Soup. 🍠🍎🥕This is the easiest recipe and one of my faves. You literally roast and blend with a few ingredients. Full of flavor and so nourishing for the soul.  It is vegan friendly and gluten free! Makes 4-6 servings:  1 Large Sweet Potato, Peeled and cut into large chunks 3 Large Carrots, Peeled and cut into quarter wedges  1 Sweet Onion, Peeled and cut into chunks 1 Large Honey crisp apple, cut into chunks 1 small bulb of garlic, with the root cut off (of a handful of cloves or 1 tsp garlic powder) 1 Can Full Fat coconut milk 1/2 C Stock (or any broth - can be vegetable or chicken)  ** If you want the soup to be thick, keep it at 1/2 cup, if you want it to be more liquidy add another 1/4-1/2 cup** 1/2 tsp Cumin  1/2 tsp Nutmeg  Lots of olive oil  Salt & Pepper  Toppings: pepitas, drizzle of olive oil and cream (can be coconut cream). I like to enjoy with fresh focaccia! Heat oven to 400 degrees.  Peel and cut all vegetables. Line a large baking tray with parchment paper and drizzle with some olive oil. Spread all vegetables on the tray. Add the garlic to a small section of tinfoil with some olive oil and loosely wrap.  Generously drizzle all vegetables in olive oil. Season with salt and pepper.  Season with nutmeg and cumin. I dusted the entire tray, roughly about 1/2 tsp. You can always add more later.  Roast for 45 minutes. Vegetables should be tender and easy to pierce with a fork.  Add coconut milk, broth and all vegetables to the blender. Make sure to squeeze / pick out the roasted garlic from the bulb.  Blend until smooth. Taste and add more seasoning if desired. I thought it was perfect as is.  Enjoy with some pepitas, a drizzle of olive oil and some cream.  Store in the fridge for 2-3 days or freeze for 1-2 months.  Enjoy!  #soupseason #easysoup #soupszn #comfortfood #DinnerIdeas #glutenfree
FALL IN A BOWL! Roasted Sweet Potato, Carrot & Apple Soup. 🍠🍎🥕This is the easiest recipe and one of my faves. You literally roast and blend with a few ingredients. Full of flavor and so nourishing for the soul. It is vegan friendly and gluten free! Makes 4-6 servings: 1 Large Sweet Potato, Peeled and cut into large chunks 3 Large Carrots, Peeled and cut into quarter wedges 1 Sweet Onion, Peeled and cut into chunks 1 Large Honey crisp apple, cut into chunks 1 small bulb of garlic, with the root cut off (of a handful of cloves or 1 tsp garlic powder) 1 Can Full Fat coconut milk 1/2 C Stock (or any broth - can be vegetable or chicken) ** If you want the soup to be thick, keep it at 1/2 cup, if you want it to be more liquidy add another 1/4-1/2 cup** 1/2 tsp Cumin 1/2 tsp Nutmeg Lots of olive oil Salt & Pepper Toppings: pepitas, drizzle of olive oil and cream (can be coconut cream). I like to enjoy with fresh focaccia! Heat oven to 400 degrees. Peel and cut all vegetables. Line a large baking tray with parchment paper and drizzle with some olive oil. Spread all vegetables on the tray. Add the garlic to a small section of tinfoil with some olive oil and loosely wrap. Generously drizzle all vegetables in olive oil. Season with salt and pepper. Season with nutmeg and cumin. I dusted the entire tray, roughly about 1/2 tsp. You can always add more later. Roast for 45 minutes. Vegetables should be tender and easy to pierce with a fork. Add coconut milk, broth and all vegetables to the blender. Make sure to squeeze / pick out the roasted garlic from the bulb. Blend until smooth. Taste and add more seasoning if desired. I thought it was perfect as is. Enjoy with some pepitas, a drizzle of olive oil and some cream. Store in the fridge for 2-3 days or freeze for 1-2 months. Enjoy! #soupseason #easysoup #soupszn #comfortfood #DinnerIdeas #glutenfree

About