Creamy soup with turnip-rooted parsley, kohlrabi and carrot

 

 

 

Creamy soup with turnip-rooted parsley, kohlrabi and carrot.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 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: Soup
Cuisine: Indian
Servings: 8 people
Calories: 200 kcal
Author: Valérie Pas
Ingredients
  • Ingredients
  • 2 tbsp coconutoil
  • 5 carrots
  • 2 firm turnip-rooted parsley
  • 1 kohlrabi
  • 1 onion
HERBS
1/4 tsp asafoetida
1 tsp cuminseeds
1/2 tsp corianderpowder
1 tsp black mustardseed
2 cm fresh turmeric (or powder)
1/2 tsp gingerpowder
1/4 tsp thyme
2 bayleaves
herbal salt
black pepper
Directions
Heat 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.
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