The #EcoStoofChallenge

Green Friday Parsnip Soup

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

Put all ingredients except the nuts in the pan. Keep a few

mint leaves aside.

Bring to a boil while stirring. Season with salt and pepper.

Let it cook for 3 minutes with the lid on the pan.

Place in the EcoStoof® for 25 minutes or longer.

Purée the soup.

Garnish with the mixed nuts and some mint leaves.

What have you made?

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