Parsnip soup

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 litre almond milk (unsweetened)
• 1 litre stock
• 200 grams chopped mixed nuts

Cooking time: 3 min.

Simmering time: 25 min.

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.

Boil for 3 minutes with the lid on the pan.

Place in the EcoStoof® for 25 minutes or longer.

Puree the soup.

Garnish with the mixed nuts and some mint leaves.