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Baked potato croquettes with pumkin/carrot/tomato soup
Baked potato croquettes with pumkin/carrot/tomato soup

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When you go to the grocery store, be smart about it. When you make informed and wise purchases at the grocery store, your meals will get healthier immediately. Think about it: you aren’t going to want to cope with a chaotic store or a long drive through line at the end of the day. You want to get home immediately and have something beneficial. Fill your pantry shelves with nutritious foods. This way—even if you choose something slightly greasy or not as good for you as it could be, you’re still choosing foods that are better for you than you would get at the local diner or fast food drive through window.

There are a whole lot of things that factor into getting healthy. Intensive gym visits and narrowly defined diets are not always the answer. Little things, when done each day, can do a great deal to make it easier to get healthy and lose pounds. Make shrewd choices every day is a great start. Getting as much exercise as you possibly can is another factor. Remember: being healthy isn’t just about slimming down. You need to help make your body as strong you can make it.

We hope you got benefit from reading it, now let’s go back to baked potato croquettes with pumkin/carrot/tomato soup recipe. To make baked potato croquettes with pumkin/carrot/tomato soup you only need 21 ingredients and 18 steps. Here is how you do it.

The ingredients needed to cook Baked potato croquettes with pumkin/carrot/tomato soup:
  1. Use 1 kg irish potatoes
  2. You need 1 table spoon butter
  3. You need 1 large onion
  4. Take 1/2 tablespoon tumeric
  5. Get to taste Salt
  6. Prepare Cooking oil
  7. Get I bunch dhania
  8. Provide Pumkin/carrot/tomato soup
  9. Use 2 cups pumkin puree
  10. Use 1 cup tomato puree
  11. Get 1/2 cup grated carrots
  12. You need 1 large onion
  13. Provide 100 gms chicken pieces
  14. Get 1 tablespoon ginger/ garlic paste
  15. Use 1 knorr chicken cube
  16. Prepare I teaspoon tumeric
  17. Get 1/2 tablespoon tomato paate
  18. Use 1 cup milk/cream
  19. You need Cooking oil
  20. You need to taste Salt
  21. You need 1 teaspoon rosemery leaves
Steps to make Baked potato croquettes with pumkin/carrot/tomato soup:
  1. Peel, wash and boil the potatoes. Then drain the excess water after boiling
  2. Fry the onions till well cooked
  3. Add in the butter, salt and tumeric
  4. Add in the dhania
  5. Add in the potatoes bit by bit as you stir
  6. Stir till well mixed then mash
  7. Let them cool the roll into desired shapes and arrange on a greased oven tray
  8. Apply melted butter on top
  9. Bake until browned and crispy
  10. For the soup. Prepare the ingredients
  11. In a pan fry the chicken pieces in a little oil till well browned and set them aside
  12. Fry the onions
  13. Add in the tomato puree and ginger/garlic paste. Stir, cover and let it simmer
  14. Add in the tomato paste, salt, tumeric, chicken cube and rosemery
  15. Add in the grated carrots and browned chicken
  16. Add in the pumkin puree bit by bit while stirring
  17. Add in the milk and keep stirring till a desired consitency is achieved
  18. Cover and allow it to simmer for a few mins

Loaded Baked Potato Croquettes - The Candid Appetite. These Loaded Baked Potato Croquettes are full of fluffy Idahoan Signature™ Russets Mashed Potatoes, gooey cheese, salty bacon, and coated with crispy panko. A surprisingly easy, yet impressive appetizer for any occasion! Thanks to Idahoan for sponsoring today's post. Who knew that pumpkin and tomato would be a match made in heaven?

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