Parsnip‑Potato Soup with Parsley Gremolata and Flaxseed Oil

Ingredients

• 2 parsnips (300 g)
• 4 medium potatoes (400–600 g)
• 1 piece ginger (10 g)
• 2 tbsp olive oil
• 0.5 tsp ground cumin
• 0.5 tsp turmeric powder
• 800 ml vegetable broth
• 1 bundle Parsley (20 g)
• 2 tsp crushed golden flaxseeds (10 g)
• 1 organic lemon zest
• 3 tbsp flaxseed oil
• salt to taste
• 100 g lactose‑free whipping cream (or rice cream)

Instructions

1. 1.

   Peel, wash and cut parsnips, potatoes and ginger into small pieces.

2. 2.

   Heat olive oil in a pot. Sauté the ginger for 3 minutes over medium heat. Add parsnips, potatoes and spices and sauté for another 5 minutes. Pour in the broth and simmer at medium heat for 15 minutes until tender.

3. 3.

   Meanwhile wash parsley, shake dry and finely chop. Mix parsley, flaxseeds, lemon zest and flaxseed oil together. Season with salt.

4. 4.

   Blend soup and cream with an immersion blender until smooth. Taste and adjust seasoning with salt. Serve soup in four bowls or deep plates topped with the gremolata.