Ingredients
- 3 carrots (approximate weight: 300 g – 10,5 oz)
- 1 celeriac (celery sticks – 100 g – 3 oz)
- 1 onion (90 g – 3 oz)
- 1 parsnip (90 g – 3 oz)
- 200 g noodles (7 oz)
- 2 tbsp cumin seeds
- 3 tbsp vegetable oil
- 1 tbsp vegetable oil
- 1 tbsp salt
- ยฝ tsp pepper
- ยฝ tsp paprika
- ยฝ tsp cayenne pepper
- parsley
Directions
- Wash, peel, and finely dice all the vegetables. (carrots, celeriac/celery sticks, onion, parsnip)
- Put the vegetables to boil in 3 liters of water (0,65 gall) for 30 minutes.
- Make a puree out of the boiled vegetables and make sure you keep the water they boiled in.
- Fry the cumin seeds, ground pepper, paprika, cayenne pepper, and flour in 4 tbsp of vegetable oil.
- Add the veggie water of the frying condiments and blend well.
- Add noodles and let it boil for 12 minutes. If using instant noodles add them last.
- Add the vegetable puree over the soup and blend.
- Season with finely chopped parsley.
- Let the soup rest for 10 minutes before serving.
- Serve.
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