Parsley root soup, so delicious
Parsley root soup with dots. The cold days are coming. Refreshing and cool was yesterday. Warming dishes are now the order of the day. These three things are good together. Parsley root, coconut milk and red pomegranate dots as decoration make a highlight out of a bland soup.
Parsley root with a pinch of Eastern
Peel the parsley root and cut into pieces. Heat 1 liter of vegetable stock in a pan. Add the parsley root pieces, 1 bay leaf and 2 slices of ginger root. Season with a pinch of Ras el Hanout and cinnamon. Let everything simmer for 15 minutes until the pieces are soft. Puree them with the chopping stick. Add 2.5 dl coconut milk. Simmer for another 5 minutes. Divide into bowls. Garnish with pomegranate seeds and herbs.
Shopping list for 4 persons
- 1 pomegranate
- 3 medium-sized parsley roots
- Vegetable broth, approx. 1 liter
- 1-2 bay leaves
- Ras el Hanout
- Coconut milk
- Garden herbs, like parsley, chives, peppermint
The Chef’s Handyman team wishes you a good appetite.
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