Carrot and parsnip soup with ginger

30 min · 4 servings · 427 kcal

Theresa Aigner · @aignerkocht

The one dish in this set with no threshold anywhere in it: carrot, parsnip and potato are all unlimited. When you have had a bad day and do not want to weigh anything, cook this.

Ingredients

• carrot500 g
• parsnip300 g
• potato200 g
• vegetable stock — onion- and garlic-free1000 ml
• garlic infused olive oil2 tbsp
• lactose free sour cream60 g
• pumpkin seeds40 g
• spelt sourdough bread — a real long-fermented sourdough, not a yeasted loaf4 pc
• ginger1 to taste
• salt1 to taste
• black pepper1 to taste

Instructions

1. Cut everything into similar-sized chunks so it cooks evenly. There is no need to peel the carrots if they are fresh.
2. Sweat the vegetables in the infused oil with a grating of ginger and a pinch of salt for five minutes.
3. Add the stock and simmer fifteen minutes until the parsnip gives way completely.
4. Blend smooth, then taste for ginger: it fades in the blending and usually wants a second grating.
5. Serve with sour cream, toasted pumpkin seeds and sourdough.

Per serving