Parsnip and ginger soup with cream and almonds

ZeBelgianCook

1 tbsp olive oil

15 g butter

1 large onion, finely chopped

1 clove of garlic, finely chopped

4 to 5 cm fresh ginger, peeled and finely chopped

¼ tsp cardamon powder

¼ tl cumin powder

¼ tl cayenne pepper (to taste)

250 g parsnip, peeled and in cubes of 1cm

4 dl vegetable stock

2 dl whole milk

sea salt and freshly ground black pepper

2 tbsp planed almonds, roasted

2 tbsp whipped cream

Heat the olive oil and butter in a large pan and add the onion. Add the garlic, ginger and herbs and stir for a few minutes. Add the parsnip and stir until well covered with the herbs.

Pour in the stock, season with pezo and simmer for 15 minutes until the parsnips are soft. Leave to cool down a little.

Puree the soup and put the soup back in the pan, add the milk and taste if there is salt and pepper left.

Gently heat the soup, if the soup is too thick you can add some more water.

Divide the soup over 2 plates, pour in a dash of cream and sprinkle the almonds on top. Finish with a twist of the pepper mill.

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