PARSNIP SOUP

PHOTO CREDIT: Jasmine Waheed

INGREDIENTS:

• 1 cup dry lentils

• 1 large onion, diced

• 2 cloves of garlic, minced

• 1/2 to 1-inch piece of fresh ginger, peeled and finely chopped

• 1/4 tsp. ground cardamom

• 1/4 tsp. ground cumin

• 1/4 tsp. ground cumin cayenne pepper

• 1 lb of parsnip, washed and cut into 1/2-inch cubes

• 3 1/2 Hippocrates soup broth

• 1 large potato, washed and cubed

• Black pepper to taste

• Filtered water

METHOD:

• Cook the lentils: bring 3 cups of water to a boil, add the lentils, and simmer until soft (approximately . 20 minutes). Drain the water and set the lentils aside for later.

• Put a big pot on the stove and crank the heat to the medium stand. Cook the onion in 4 tbs of filtered water. After 2 mins, add garlic, ginger, cardamom, cumin, cayenne, parsnip and potato. Stir to make sure the spices are mixed with the veggies.

• When the veggies start steaming, put on the lid. When the lid becomes too hot to touch, crank the stove down to the lowest stand.

• After 30 minutes, add the Hippocrates soup broth and the lentils. Keep cooking long & low until all veggies are soft.

• Use a food mill or blender to puree the soup to the consistency you like. The potato will add some extra creaminess. Add black pepper to taste.

  Serving tip: Top it off with some microgreens—any type of green sprout—to spice up the color!

Recipe Inspiration from: The Engine 2 Cookbook by Jane and Rip Esselstyn