Summary

Ingredients

• 1 medium onion (s)
• 2 tablespoon clarified butter
• 250 g carrot (s)
• 250 g parsnip (s)
• 1 teaspoon cardamom powder
• 1 teaspoon coriander powder
• 700 ml vegetable stock, possibly a little more
• 1 teaspoon paprika powder
• Salt pepper
• coriander green OR:
• parsley, smooth

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Instructions

1. Peel the vegetables and cut into even cubes.
2. Melt the clarified butter in the saucepan, first sweat the onion cubes and then add the carrots and parsnips and steam them too.
3. Dust the cardamom and coriander powder over it, stir and fill up with vegetable stock.
4. Cook in a closed saucepan over medium heat for about 20 minutes until the vegetables are soft.
5. Puree the soup, season with paprika, salt and pepper and serve.
6. If the soup is too thick, add some vegetable stock (or water).
7. Add coriander leaves or flat leaf parsley to garnish.
8. Tip:
9. If you use oil instead of clarified butter, the dish is vegan.