This soup is perfect for a cool fall day and packed full of delicious warm and earthy flavors.
Ingredients:
1 serving of yogurt
1 serving of vegetables (parsnips, leeks)
Fresh ginger
1 1/2 cups (300 ml) vegetable stock
Paprika
Oil
Salt and pepper
Preparation:
Wash the vegetables, clean them and cut them into large pieces. Cook the leeks and grated ginger in oil and add the parsnips. Cook for about 5 minutes, deglaze with broth and simmer for 10 minutes. Then season to taste and puree. Put aside approx. 2 tablespoons of yogurt (protein bites) and stir the rest into the soup. Finally, season to taste and, before serving, season the remaining yogurt with paprika and add it to the soup as a garnishment.
Tips: For extra flavor considering adding chili powder or garlic.
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