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).