John Myers
Parsnip and Carrot Soup
The perfect parsnip and carrot soup recipe with a picture and simple step-by-step instructions.
- 1 Pc. Onion
- 2 cm Ginger
- 2 tsp Coconut oil
- 500 g Parsnips
- 200 g Carrots, about a large one
- 1 small splash Maple syrup
- 4 Pc. Cardamom seeds
- 1 Msp Cinnamon
- 500 ml Vegetable broth
- 1 tbsp Almond butter
- 200 ml Almond milk
- Salt pepper
- Peel and dice the onion and ginger. Heat coconut oil in a saucepan and sweat both in it. Peel the parsnips and carrots and dice them too. Add with the maple syrup, cardamom and cinnamon. Then pour the vegetable stock on top. Bring to the boil and then simmer over low heat with the lid on for about 12 – 15 minutes.
- Stir in the almond milk and almond butter. Puree everything until smooth and supple. Season to taste with salt and pepper.
Tips:
- You can optionally omit the ginger. Parsley also goes well with soup. As a topping you can z. B. use fried smoked tofu or croutons.
Facebook Comments