Parsnip Soup (vegan)
for 2 servings:
small clove garlic
teaspoon curry powder
pinch of coriander
pinch of cumin
pinch of cardamom
tablespoon coconut oil
ml vegetable stock
from the grinder
tablespoons coriander leaves,
Peel, core and cut the apples into
small pieces. Clean and chop the parsnips.
Peel the onion, chop finely and sauté
along with the parsnips and apples
in coconut oil in a pot. Add the spices
and crushed garlic and fry briefly,
stirring constantly. Deglaze now everything
with the vegetable stock, stir and
allow to stand cooking over a low
flame until the parsnips are tender.
everything with a hand blender and
season with salt and pepper. Now add
Dr. Budwig's Oleolux into the soup
and stir until Oleolux has dissolved.
Sprinkle the soup with coriander leaves,
serve immediately and enjoy.
By adding 50 ml of oat cream, the
soup is even creamier and richer!
the Budwig Foundation, Germany