Parsnip parsley root soup with roasted fennel (serves 4)
1 medium onion
400 g parsnips
400 g parsley root
1 tbsp Ghee
½ tsp anise, whole
¼ tsp cinnamon, ground
½ tsp nutmeg, ground
1 tsp cumin, whole
1000-1500 ml vegetable broth
200 ml almond cream
salt, black pepper
lemon
1 tuber of fennel
Peel and dice the vegetables and onion (except the fennel). Sauté the diced onion, add spices and stew lightly for 5 minutes, add vegetables and fry briefly. Deglaze everything with vegetable broth, bring to the boil and simmer for about 25 minutes.
Puree the soup and stir in the almond cream, do not bring to the boil again.
Season to taste with salt, lemon juice and freshly ground black pepper.
Cut the fennel into fine strips, sauté in a pan and add to the soup as a topping.
Enjoy your meal!
