raw food Recipes #221 Spicy parsnip soup

#221 Spicy parsnip soup This recipe makes approximately 5C for 5 bowls of soup.

Equipment

green juicer
seed grinder
blender
food processor

Ingredients

1 head of celery
1/2t black peppercorns
ginger root to give 2t minced ginger
2 cloves of garlic
3 medjool dates
1 bird's eye chilli
1T olive oil
1/4 t Celtic sea salt
2T coconut oil
2t garam masala
4 small parsnips (400g)
3 shallots (75g)
1/2 C water

... to decorate and serve

1/4 of a red pepper

Spicy parsnip soup

Spicy parsnip soup

This amazing creamy parsnip soup has mix of many subtle flavours and a gentle spicy touch. A delicious soup for a cold day. And you don't have to wait for any of the ingredients to soak!

Method

Wash all the ingredients as necessary.

Juice the celery to give about 1+2/3 C of juice (400ml)

... in the blender

Put the celery juice into the blender jug. Add the following ingredients in turn.

Grind the black peppercorns.

Mince the ginger. I use the seed processor for this too.

Finely chop the garlic cloves.

Stone and chop the dates.

Deseed and finely chop the chilli.

Add the olive, salt, coconut oil and garam masala.

Blend all this together to make a smooth mix.

... put in the processor

Chop the parsnips.

Skin and chop up the shallots.

... process

Add the mixture from the blender jug. Use 1/2 C water and pulse briefly to retrieve the last bit.

Process everything very fine.

Serve

You can keep this soup in the fridge for a day or so until you need it. You can serve this soup cold or warm.

To serve warm, heat in a pan stirring occasionally until finger hot. Don't forget to warm the soup bowls.

Pour into the soup bowls and decorate with strips from the red pepper.

Serve with some flax seed crackers.

Afterwards

Clean the blender.

Clean the green juicer.

Clean the processor.

Clean the seed grinder.

Recycle the waste.