at least 6 huge servings

Honestly, this combination of products was an experiment I made. The result is just fantastic! Dense taste with pleasant acidic notes and a lot of asparagus freshness. Easy and fast.


1 kg parsnips

2 large cooking apples (or plain sour apples)

250 g asparagus (always remove the base at 1 cm)

1 big-sized onion

1 tbsp salt

black pepper to taste

nutmeg to taste (very suitable)

1 teaspoon turmeric

1 teaspoon ground cumin

½ garlic head

mix of coarsely chopped black pepper and coriander seeds for sprinkling

sunflower oil for frying


In a saucepan, fry the onion. Shortly before it is ready, I add the rest of the chopped vegetables and apples together with the spices (without garlic). Stir for some seconds.

Put some water (to cover the content).

Boil for 20-30 minutes on low temperature (or till vegetables soften).

Add the minced garlic; stir.

Take off from the hob and blend.

Serve the soup sprinkled with a mix of chopped peppers and coriander seeds, some olive oil (optional).