John Myers
Contents
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Ingredients
- 2 piece Shallots
- 1 piece Garlic clove crushed
- 1 piece Grated ginger, the size of a thumb
- 1 piece Parsnip fresh
- 2 piece Diced carrots
- 120 g Dried yellow lentils, soaked for at least 2 hours
- 2 Poles Celery
- 500 Milliliters Vegetable soup
- 50 Milliliters Coconut milk
- 2 tbsp Creme fraiche Cheese
- 1 piece Organic lemon, zest and juice
- Grated cardamom, grated coriander seeds, turmeric, cumin
- Salt, pepper from the mill
Instructions
- Preparation: Rinse the lentils thoroughly with cold water in a sieve and soak for at least 2 hours.
- Roast grated cardamon seeds, grated coriander seeds, cumin and turmeric in a little oil (I use sunflower oil) until it smells aromatic. Then add the peeled and chopped shallot, the garlic (pressed) and the grated ginger. Roast briefly. Next, add the parsnip, carrots and celery (peeled, diced) and roast.
- Pour the vegetable soup on top. Simmer for about 10 minutes on a medium flame. Add the drained lentils and simmer for another 15 minutes, stirring occasionally. At the end add the coconut milk and creme fraiche, now mix the soup vigorously with the hand blender. If necessary, add a little more water if it is too thick.
- At the end add zest of the lemon (to taste), a little lemon juice, season with salt and pepper. I like to serve the soup with some toasted sesame seeds or a dash of sesame oil. This soup is (almost) part of my weekly menu in the cold season.
Nutrition
Serving: 100gCalories: 27kcalCarbohydrates: 0.5gProtein: 0.5gFat: 2.6g
