You need:
♥ 6 parsnips, sliced or chopped
♥ oil
♥ smoked paprika powder
♥ 1 tbsp vegetable stock powder
♥ 1 liter water
♥ a good grind of pepper
♥ 2 cloves of garlic
♥ salt to taste
♥ 2 star aniseeds
♥ 1 kaffir lime leaf – torn or crushed
♥ non dairy milk – optional
You do:
– preheat oven to 200C
– toss the cut parsnip in an oven dish with some oil, sprinkle with salt, and smoked paprika powder
– place in oven and let roast till they are done (mine had a few black spots)
– transfer parsnip to blender, add garlic and 800ml of water. You can add it all in one go, but putting less in will help you make it as thick or thin as you want. Blend till completely smooth, and add more water if you want too
– put the soup in a pan, and heat, together with the star aniseed, pepper, kaffir lime leaf and stock powder
– let simmer for 15 minutes, and add salt and more pepper to taste
You can replace a art of the water with non dairy milk or just add it, if you want to.
Take star aniseed and kaffir lime leaf out (or use as decoration) and serve.
Enjoy!