Cosmic Parsnips Soup

Pastinaken

No matter how big or small your apartment in Berlin is and how many people you invite, they are all going to squeeze into the kitchen. Kitchen is a locus classicus of Berliner “hanging out at home” or home party culture. Which is great. In this epicenter of Berliner home socialization people get close to each other and on usually only 3 square meters they talk, dance, break dishes, make jokes and share food together. As in my kitchen during last few weeks, where lovely people meet for studying and chanting yoga sutras of Patanjali. But, before we start chanting we share some food which I prepare for us. The whole kitchen -it is not really large- is filled then with cheerful chatter, interesting conversations, gentle smiles and friendly faces. Everyone has a (squeezed) place and even the rhythm of arriving and leaving friends has become recurring choreography. The stove becomes an altar, the food sacrifice, teacher gets the first portion (sanskrit: prāsitra). Ritual par excellence. Few seconds before we start eating everyone gets quiet. Just like before every liturgy. And then, the first sip of this parsnips soup exuded an initial sound trough the whole kitchen. HMMMM HMMMM HMMMM! Wich strongly reminded me of sacred Hindu and Buddhist mantra- OM (analog to declaration Amen). HMMM is a true food mantra. Let’s chant HMMM together!

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 Cosmic Parsnip Soup

Ingredients: (Serves 4)

5 medium sized parsnips, washed, pealed and roughly cut into 2 cm sized cubes
2 medium sized parsley roots, washed, pealed and roughly cut into 2 cm sized cubes
1/2 of celeriac root, washed, pealed and roughly cut into 2 cm sized cubes
1 small leek, washed and finely sliced
2 cloves of garlic, finely minced
1/2 tsp white pepper
1 tsp fine sea salt
1 Tsp maple syrup (or liquid honey)
1 1/2 l vegetable broth (+ more water if necessary)
knob of coconut oil or ghee

For garnish:

freshly grounded pink pepper
walnut oil
fresh cress

Other ideas for garnish:

fresh radish
spring onions
dill
sprouts

Directions:

1. Heat a knob of coconut oil or ghee  in a large stockpot. When melted, add leak and a few pinches of sea salt, stir, and cook until the leak has softened, about 5-7 minutes. Add garlic, celeriac, parsnips and parsley roots, stir and  cook for 2 minutes. Next add the vegetable broth, and bring to a boil. Over the medium heat cook for around 15 minutes, add more water if necessary. Do not overcook! Parsnips should be cream white and slightly al dente.
2. Remove  the stockpot from the heat and using a hand blender blend on high until smooth. Add white pepper, maple syrup and more salt if desired.
3. To serve, pour the soup into bowls. Add some freshly grounded pink pepper, few drops of walnut oil and cress. Enjoy hot.

 

 

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