I’m not a fan of soups. I prefer eating more meaningful, something crunchy, something to chew on, some fingerfood. A soup is a soup – an introduction to the meal, almost aperitif.
But then comes the sadder phase of autumn, when it rains, and cold wind chills to the bone. And then I go home dreaming of a cup of something really warm.
And, although I love tea, I like cocoa and a good coffee, however, for the frozen bones the best option is a soup.
Today we have a parsley root soup made because of lack of time.
I bought parsley with a plan to make a pudding, but cats required visits to the vet, life was knocking to the door, and the meanders of Polish politics could not be missed too. And so my beautiful parsleys were drying.
Until one day I looked at them and I thought that the pudding is still an agenda, but, for now, the soup will be more than ok. And I bought a leek.
Parsley root is quite sweet, leeks too, so I decided it would be best to make this soup in Thai style: sweet and hot.
For this – fried garlic (I used one head of garlic, but you can freely use more, because this is extremely tasty addition).
The soup came out great. Sweet and hot as hell, delicate, perfectly combined with the flavors. It will satisfy the first hunger, will warm you, leave you with mood for more. At the same time it does not give the feeling of overeating (I know, because I devoured three cups, and I didn’t feel bulky). 🙂
Yup, I definitely recommend this soup. And I shyly ask for an opinion 🙂 Enjoy!
3 – 4 parsley roots (approx. 0.5 – 0.6 kg)
the white part of the leek
1 tablespoon fresh ginger
1 teaspoon lime juice
1 teaspoon Himalayan salt (or sea)
1 dried pepper pepperoncini (2 teaspoons chili)
1.5 l vegetable broth
1 head of garlic
1 tablespoon of coconut oil
- Peel the parsnip roots, cut into smaller pieces. Put into the pot.
- Add the white part of the leek, ginger, lime juice, salt and pepperoncini.
- Pour the broth, bring to a boil and cook over low heat approx. 25 minutes. At this time, parsley should already be soft. If not, cook for a while, till parsley roots are soft.
- Leave it to cool and then blend it to a smooth cream.
- Peel the garlic and cut into slices.
- Warm up the oil in a pan, throw slices of garlic, lightly season with salt and fry until the garlic is equally toasted.
- Put on a paper towel.
Heat the soup and serve with fried garlic and finely chopped green onion.
Or in the cup. 🙂