Parsnip soup

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Recipe by Damaris Beems Course: SoupsCuisine: Moroccan
Servings

8

Preparation

10

minutes
Cooking time

30

minutes
Total time

40

minutes

Some vegetables have a structure that are so nice in your mouth, parsnip is one of them. If you add the right quantity of moist to it it changes into a velvet substance. Lovely. This variation is somewhat Arab because of the herb mix.

Ingredients

  • 500 grams parsnip

  • 2 onions

  • 3 cloves garlic

  • 5 centimeter ginger

  • 0,5 table spoon cardamom and cayenne pepper

  • 1 table spoon cumin

  • 1,5 liter broth (vegan chicken broth)

  • little bit oat milk

  • 75 gram sunflower seeds

preparation

  • Cut the onions and fry them in a soup pan with some olive oil. Add the parsnip and the ginger, both cut into pieces. Add the herbs, stir well.
    Then pour in the broth in order for it to be 5 cm more than the parsnip.
  • Boil for 15 minutes. When everything is nice and soft, pour it all in a food processor.
    If the soup is too thick to your liking, add some more broth or oat milk if you prefer it to be more creamy.
  • To top it all off you could roast some sunflower seeds in cayenne pepper in in a dry pan. And then add this to your soup.

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