Spicy Parsnip Soup
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon oil, (sunflower oil)
- 1 onion (s), finely diced
- 2 cloves garlic, finely diced
- 3 parsnips, peeled and cut into 1 cm cubes
- 1 ½ teaspoon spice mix, Ras el Hanout (or Garam Masala)
- 0.5 teaspoon ½ piment d`Espelette or chili powder
- 0.5 teaspoon ½ cumin
- 1 ½ liter vegetable stock
- 1 lemon (s), grated zest and juice
- Salt and pepper,
- some honey
- 0.5 ½ bunch parsley or coriander
Print Recipe
Pin Recipe Instructions
- Heat the oil and fry the parsnip cubes, onion cubes and garlic cubes, make sure that the temperature is only in the medium range so that it does not get too dark and thus bitter. This takes around 5 minutes. Add the spices and sauté briefly while stirring. Top up with the broth, add lemon zest and juice and cook for 20 minutes.
- Take a few pieces of vegetables out of the pot with a slotted spoon, puree the rest with the lemon zest. Season with salt and pepper and add the vegetable pieces again.
- You can play with the spiciness, 2 teaspoons of Ras el Hanout and a little more Piment d`Espelette also work, you have to try that. The lemon should taste good, but not make the dish sour.
- Finally stir in a little honey and serve hot, sprinkled with chopped parsley.
- This dish is a delicious vegetarian meal, but can also be supplemented for meat eaters with, for example, shredded roasted chicken.
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