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.
500 grams parsnip
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
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