Creamy parsnip, swede, and carrot soup

This soup was surprisingly delicious! And together with our bread, it made a complete meal.

Deliciously sweet and satisfying, just what you need on a cold winter's day. Parsley root is a great companion in all sorts of dishes, but in this soup, it's a perfect marriage with rutabaga. This root is rich in carotene, so good for skin and eyes, B2, and vitamin C. The taste is somewhere between carrot and parsnip. The leaves can be used like regular parsley.

Servings: 8 people

Calories: 200 kcal

Ingredients:

• 2 tbsp coconut oil
• 5 carrots
• 2 firm parsley roots
• 1 rutabaga
• 1 onion
• 2 garlic cloves

SPICES:

- 1/4 tsp asafoetida

- 1 tsp cumin seeds

- 1/2 tsp coriander powder

- 1 tsp black mustard seeds

- 2 cm fresh turmeric (or powder)

- 1/2 tsp ginger powder

- 1/4 tsp thyme

- 1 bay leaf

- herb salt

- black pepper

Instructions:

• Heat the oil in a large pot and add the cumin, asafoetida, and mustard seeds until the fragrant aroma fills the air. Add the freshly chopped turmeric and diced onion and sauté until glazed.
• Now all the cleaned and chopped vegetables can join the rest. Stir-fry for 5 minutes and add the remaining spices. Put a lid on the pot and simmer on low heat until the vegetables are well cooked.
• Add water until everything is submerged, add salt and pepper to taste, and let the soup simmer briefly. Remove the bay leaf before blending the soup until it's nice and creamy.
• You can stir in some freshly chopped parsley. Finish with some za'atar and olive oil drizzled on top.
• 2 slices of NATIV bread with it and you're ready for action again ;-)