Spicy parsnip soup

Ingredients for 4 servings:

• 1 tbsp oil (sunflower oil)
• 1 onion(s), finely diced
• 2 cloves garlic, finely diced
• 3 parsnips, peeled and cut into 1 cm cubes
• 1 ½ tsp spice mix, Ras el Hanout (or Garam Masala)
• ½ tsp Allspice d’Espelette or chili powder
• ½ tsp cumin
• 1 ½ liters vegetable broth
• 1 lemon(s), grated peel and juice
• salt and pepper,
• some honey
• ½ bunch parsley or coriander

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with oriental spices and lemon

Heat the oil and fry the diced parsnips, diced onions, and garlic, ensuring the temperature is only medium so that the food doesn’t get too dark and therefore bitter. This takes about 5 minutes. Add the spices and sauté briefly while stirring. Top up with the stock, add the lemon zest and juice, and let everything simmer for 20 minutes. Remove some of the vegetables from the pot with a slotted spoon, puree the rest, including the lemon zest. Season with salt and pepper, and add the vegetables back in. You can play around with the spiciness; 2 teaspoons of Ras el Hanout and a little more Piment d’Espelette also work; you have to try it out. The lemon should be noticeable, but not make the dish sour. Finally, stir in a little honey, sprinkle with chopped parsley, and serve hot. This dish is a delicious vegetarian meal, but can also be supplemented for meat eaters with, for example, shredded roast chicken.