The #EcoStoofChallenge

Green Friday Parsnip Soup

Gentle autumnal soup with mint, almond milk and nuts

Ingredients:

• 5 parsnips, cut into 1 cm thick slices
• ¼ celeriac, cut into 1.5 cm pieces
• ½ fennel bulb, cut into 1 cm slices
• 6 sprigs fresh mint, leaves only
• 2 sprigs fresh dill, chopped
• 1 liter unsweetened almond milk
• 1 liter vegetable broth
• 200 g chopped mixed nuts

Preparation:
Place all ingredients except the nuts in a pot. Set aside a few mint leaves.

Bring to a boil, stirring occasionally. Season with salt and pepper.

Cook for 3 minutes with the lid closed.

Place in the EcoStoof® for 25 minutes or longer.

Puree the soup.

Garnish with the chopped nuts and mint leaves.

What did you cook?
Share your recipe as a comment below this post.

The more participants, the more trees – and the more delicious EcoStoof recipes we can share with each other.