Bini's root vegetables

Ingredients for 4 servings:

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

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

with carrots, parsnips, parsley root and celery leaves

Trim the ends of the carrots, parsnips, and parsnips and peel the vegetables with a vegetable peeler. Then dice (the smaller the dice, the shorter the cooking time) and place in a large pot. Wash and finely chop the celery leaves (from the celeriac), then add them as well. Add all other ingredients except the coconut milk and bring to a boil with the lid on. Cook over medium heat with the lid on for 15 minutes, until the vegetables are soft. The cooking time depends on the size of the diced vegetables. The dish can also be prepared in a pressure cooker; in this case, 5 minutes is sufficient. Finally, add the coconut milk and puree everything with an immersion blender. If you prefer a very smooth mixture, blend the mixture in a blender. Notes: The consistency is somewhere between a soup and a purée. Depending on your preference, you can make it into a proper soup by adding more liquid (adjust seasoning if necessary), or turn it into a purée with less liquid.