Nutritional values for 1 serving :

190 calories

Carbohydrates 23g

Fats 9g

Egg white 3g

Preparation time: 30 minutes

Ingredients for 4 servings:

10 g fresh ginger
4 carrots
400 g parsnips
1 tbsp olive oil
850 ml vegetable broth
1 teaspoon turmeric
½ teaspoon ground coriander
Salt pepper
120 ml almond cream
2 tbsp hazelnut kernels
½ bunch of parsley

Preparation:

1. Peel and finely dice the ginger. Peel the carrots and parsnips
and cut very small.

2. Heat the oil in a saucepan and sauté the ginger, carrots and
parsnips for about 3-4 minutes over medium heat. Pour in the
broth and season with turmeric, coriander, salt and
pepper. Then simmer on a low heat for 15 minutes.

3. Puree the soup with the hand blender and stir in the almond
cream.

4. In the meantime, roast the nuts in a fat-free pan for 3-4
minutes, then chop. Pluck the parsley leaves and chop finely.

5. Arrange the soup in deep plates and sprinkle with parsley
and nuts.