Lentil Soup with Parsley Pesto

Ingredients

• 3 Carrots
• 200 g celery root (1/4 of a celery root)
• 1 Garlic clove
• 1 tbsp Rapeseed Oil
• 2 tsp Paprika powder
• 1 tsp curry powder
• 150 g red lentils
• 100 ml apple juice
• 900 ml vegetable broth
• 1 bunch parsley (20 g)
• 100 ml olive oil
• 15 g ground hazelnuts (1 tbsp)
• Salt
• Pepper

Instructions

1. 1.

   Peel and dice carrots, celery root, and garlic. Heat rapeseed oil in a hot pot. Sauté the vegetables with 1 tsp paprika and curry powder over medium heat for 2–3 minutes.

2. 2.

   Add lentils, pour in apple juice and vegetable broth, then simmer for 15 minutes over medium heat.

3. 3.

   For the pesto wash parsley, pat dry, set aside a few leaves. Blend parsley, olive oil, and 3–4 tbsp water with an immersion blender. Stir in hazelnuts, season with salt and pepper.

4. 4.

   Puree the soup until creamy; add more broth if needed and adjust seasoning. Serve the soup in four bowls, drizzle with parsley pesto, and garnish with remaining parsley leaves.