Parsnip has the special feature that it becomes velvety soft, provided you use just enough water. Not too much not too little. Really so delicious. And that taste is so fantastic. I remember the first time I had it. I was skeptical, but sold right away. So delicious. Here with some curry madras and red lentils it turns into a very spicy and nutritious soup. Nice in a small bowl with a small spoon. And then simply enjoy every bite.
3 parsnips (about 400 gram)
2 cloves garlic
100 gram red lentils
1,5 – 2 liter vegan chicken broth
2 table spoons madras curry
salt and pepper
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