Fall is parsnip time. Enjoy this delicious root vegetable in a yogurt soup!
Ingredients for 1 serving:
1 serving yogurt
1 serving vegetables (parsnip, leek)
5 cm (2″) ginger
300 ml vegetable stock
Spices: salt, pepper, sweet paprika powder, a little oil
Preparation: wash and clean the vegetables and cut them into rough pieces. Brown the leek and the chopped ginger in oil and add the parsnips. Sauté everything for about 5 minutes, deglaze with broth and simmer for 10 minutes. Then season to taste and puree in a blender. Put approx. 2 TBsp. of yogurt aside (for your protein bite) and stir the rest into the soup. Finally season to taste and before serving season the remaining yogurt with paprika and garnish the soup with it.