A handful of nuts and seeds (I used almonds, sunflower seeds and hazelnuts)
1 tbsp nigella seeds
1 tbsp sesame seeds
1 tbsp cumin powder (Feel free to add all the spices you love)
Sea salt and pepper
How to make it:
Melt the butter in a large heavy pot and pour in the olive oil. Then add the coriander powder and chili after taste. Add the chopped parsnips, potatoes, onions and garlic. Cook for 15 minutes, stirring occasionally.
Stir in the vegetable stock. It has to cover the veggies.
Bring to a boil, cover, and simmer over medium-low heat for 25 minutes, or until vegetables are completely tender.
Meanwhile, roast your seeds and nuts. Then roast your spices. Blend everything and add salt and pepper. Slice carrots and put them in a bowl. Mix olive oil, lemon juice and fresh cilantro with the carrots.
When the veggies are done, blend the soup until creamy. Add a bit of milk or cream if you want it extra creamy. Taste the soup and see if needs something... and then you’re ready to eat.
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