Spicy fennel and parsnip soup with sprouted lentil salad...

Photo: Lina Bou

2-3 servings

1 fennel
1 parsnip
1 tsp turmeric
1 pinch chili
salt & pepper
olive oil

To serving;
sprouted lentils
1 tbsp sunflower seeds
1 tbsp pumpkin seeds
(roast the seeds)
chevre, the one I use in this is from Biocoop and it is small chevre balls marinated with sundried tomatoes and herbs.

Wash and cut the parsnip and fennel into small cubes. Heat up a saucepan with some olive oil and add vegetables. Fry gently for 1-2 minutes while stirring. Add hot water until it cover the vegetables, put all the spices in the pan and simmer for 20-30 minutes.
Now, mix with a hand mixer until it gets a smooth texture.
Roas the seeds in a pan.
Serve with some sprouted lentils (or maybe you feel like cooked lentils?), avocado, some chevre and with the roasted seeds on top.

Have a good week end!

Lina Bou

Previous Post Next Post