Summary

Ingredients

• 600 g parsnip (s)
• 450 g carrot (s)
• 100 g parsley root (s)
• 60 g celery reens
• 600 ml water
• 200 ml juice (100% pink grapefruit juice)
• 1 teaspoon, leveled salt
• 1 teaspoon, leveled curry powder, hot
• 1 teaspoon, leveled spice (s) (Berber spice, ground)
• 300 ml coconut milk, 65% coconut meat

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Instructions

1. Cut off the ends of the carrots, parsley roots and parsnips and peel the vegetables with the peeler. Then cut into cubes (the smaller the cubes, the shorter the cooking time) and place in a large saucepan. Wash the celery greens (from the celeriac) and cut very finely and also add.
2. Add all other ingredients except for the coconut milk and bring to the boil with the lid closed. Cook on medium heat for 15 minutes with the lid closed, until the vegetables are soft. The cooking time depends on the size of the vegetable cubes. The dish can also be prepared in a pressure cooker. Then 5 minutes is enough.
3. Finally add the coconut milk and puree everything with the hand blender. If you want it to be completely creamy, you should mix the mass in a mixer.
4. Hints:
5. The consistency is between soup and puree. Depending on your preference, it can be made into a real soup with more liquid (if necessary, seasoning) or, with less liquid, it can also be made into a puree.