Creamy root parsley soup

Creamy root vegetable soup


  • 300 g root parsley
  • 1 fennel
  • 200 g potatoes
  • 1 onion
  • 1 apple
  • 700 ml veggie broth
  • 100 ml almond milk
  • 200 ml canned coconut milk
  • 1 lemon and lemon zest
  • 2 bay leaves
  • 2 kaffir leaves
  • 1 tbsp olive oil
  • 2 tsp lemon grass powder
  • fresh thyme, salt, pepper, nutmeg

Fry the onion on olive /coconut oil. Wash and chop parsley roots, fennel and add it to the pan together with bay and kaffir leaves. Stir for 2-3 min, add potatoes, veggie broth, apple and cook for 25 minutes. Add lemon juice and zest, almond and coconut milk and bring to boil. Blend together and season with herbs, salt and pepper.


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