PrintCreamy soup with turnip-rooted parsley, kohlrabi and carrot.Prep Time20 minsCook Time30 minsTotal Time50 mins
This soup was surprisingly excellent! Deliciously sweet and satisfying and exactly what you’ll need on a cold winterday. The turnip root parsley is a great compagnon in all kinds of dishes, but in this one a perfect marriage with de kohlrabi is made. This root is rich in caroteen, so goed for shin an deyes, B2 and vitamine C. The taste is somewhere in-between turnip and parsnip. The loaf can be used like common parsley. Course: SoupCuisine: IndianServings: 8 peopleCalories: 200 kcalAuthor: Valérie PasIngredients
- 2 tbsp coconutoil
- 5 carrots
- 2 firm turnip-rooted parsley
- 1 kohlrabi
- 1 onion
HERBS1/4 tsp asafoetida1 tsp cuminseeds 1/2 tsp corianderpowder1 tsp black mustardseed2 cm fresh turmeric (or powder)1/2 tsp gingerpowder1/4 tsp thyme2 bayleavesherbal saltblack pepper DirectionsHeat the oil in a big pot and add the cumin, asafoetida, mustardseeds until the herbal aroma fills the air. Add the freshly cut turmeric and the onion in pieces to simmer until glazy. Now all the cleaned and cut veggies can join the rest. Stir fry for 5 minutes and add the rest of the herbs. Put a lid on it on low fire, until the veggies are well done. Add water until covered, salt and pepper to taste and let it boil for a little while. Take out the bayleaves before mixing your soup until nice and creamy.You can stir in some freshly cut parsley. Finish your plate with some z’attar an olive oil on top.