The #EcoStoofChallenge — how to join
until–28 November

Share your recipe in a comment below.

1. Cook at least one dish using your EcoStoof.
2. Share your dish on Instagram or Facebook with @EcoStoof + #EcoStoofChallenge.
   No social media? You can also share your recipe by commenting on this recipe.
3. We’ll plant a tree for every participant who submits a recipe — together with Trees for All!

Green Friday Parsnip Soup

Soft, autumnal soup with mint, almond milk, and nuts

Ingredients:

• 5 parsnips, sliced into 1 cm rounds
• ¼ celeriac, cut into 1.5 cm cubes
• ½ fennel bulb, sliced into 1 cm pieces
• 6 sprigs fresh mint, leaves only
• 2 sprigs fresh dill, chopped
• 1 litre unsweetened almond milk
• 1 litre vegetable stock
• 200 g chopped mixed nuts

Preparation:
Put all ingredients except the nuts in a pot. Reserve a few mint leaves.

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

Cook for 3 minutes with the lid on.

Place in the EcoStoof® for 25 minutes or longer.

Blend the soup until smooth.

Garnish with the mixed nuts and mint leaves.

What did you make?
Share your recipe in a comment below.

The more participants, the more trees — and the more delicious EcoStoof recipes we’ll share together!