Parsnip soup

Yields 4 servings

Ingredients

1 cup dry lentils 1 large onion, diced 2 cloves of garlic, minced 1/2 to 1 inch piece of fresh ginger, peeled and finely chopped 1/4 tsp ground cardamom 1/4 tsp ground cumin 1/4 tsp ground cayenne pepper 1 lb of parsnip, washed and cut into 1/2 inch cubes 3 1/2 cups Hippocrates soup broth (see recipe) 1 large potato, washed and cubed

black pepper to taste filtered water

method

Cook the lentils: bring 3 cups of water to a boil, add the lentils and simmer until soft (appr. 20mins). Drain the water and set the lentils aside for later.

Put a big pot on the stove and crank the heat to the medium stand. Cook the onion in 4 tbs of filtered water. After 2 mins, add garlic, ginger, cardamom, cumin, cayenne, parsnip and potato. Stir to make sure the spices are mixed with the veggies.

www.richerhealth.ca. @richerhealthconsulting @richerhealth Parsnip soup

Yields 4 servings

method

When the veggies start steaming, put on the lid. When the lid becomes too hot to touch, crank the stove down to the lowest stand.

After 30 mins, add the Hippocrates soup broth and the lentils. Keep cooking long & low until all veggies are soft.

Use a food mill or blender to puree the soup to the consistency you like. The potato will add some extra creaminess. Add black pepper to taste.

Serving tip: top it off with some micro greens -any type of green sprouts- to spice up the colour!

Recipe inspo from: The Engine 2 Cookbook by Jane and Rip Esselstyn

www.richerhealth.ca. @richerhealthconsulting @richerhealth