• 2 onions, small
• 4 garlic cloves
• 40g ginger, fresh
• 1 1/2 parsnips
• 5 potatoes, floury
• 1 beet, fresh or pre-cooked
• 1/2 bunch kale
• 800ml vegetable stock
• 250ml coconut milk
• 1 tbsp olive oil
• 1/2 teaspoon turmeric powder (organic)
• 1 tablespoon lemon juice
• salt and pepper
• 1/4 tsp nutmeg powder or fresh nutmeg
• fresh herbs (e.g. oregano, thyme, parsley)

Topping

• 1/2 bunch kale
• 1/2 parsnip, finely sliced
• Olive oil
• salt and pepper
• Coconut yogurt or vegan crème fraîche (optional)

1. Peel and chop the onion, garlic and ginger. Peel the parsnip, beet and potatoes and also cut into small cubes. Wash the kale thoroughly and cut the leaves from the stalk.
2. Heat the olive oil in a large pan and sauté the onion, garlic and ginger with the turmeric powder and nutmeg for 3 minutes. Add the vegetables, except the kale, and fry vigorously for a further 5 minutes. This gives the vegetables a nice roasted flavor.
3. Deglaze with vegetable stock and coconut milk and simmer over a medium heat for approx. 30-40 minutes. Add the kale to the vegetables after 20 minutes.
4. In the meantime, you can prepare the kale and parsnip potato chips. Wash the kale and parsnip thoroughly and pat dry. Cut the kale leaves from the stalk. Peel the parsnip and cut into wafer-thin slices (2 mm). Rub the parsnip slices and kale leaves with a little olive oil, salt and pepper. Place the parsnips on a baking tray lined with baking paper and bake in a fan oven at 180 degrees for approx. 15 minutes. Place the kale on the tray for the last 8 minutes and bake until crispy. The kale can burn quickly, so keep a close eye on it and take it out earlier if necessary. Remove and leave to cool.
5. As soon as the soup vegetables are cooked, add fresh herbs, lemon juice, salt and pepper. Remove the pan from the heat and puree with a hand blender until creamy. If the soup is too thick, simply add a little more coconut milk or water.
6. Serve the soup in deep plates and garnish with the toppings. En Guete😊!