1l water
bay leaf
5-6 black pepper grains
1 allspice grain
1 carrot
a piece of leek
1/2 parsley root
a piece of celery
Additionally:
300-350g frozen peas
2 tablespoons coconut milk
1 tablespoon olive oil
2 slices wholemeal bread
Instructions:
Add bay leaf, black pepper and allspice grains to water boiled in a pot. Add peeled carrot cut in half, a piece of leek, celery and parsley root (cut in half). Cover and cook for about 20 minutes. Then, take out all the veggies and spices from the vegetable broth, and add peas. Cook over low heat for about 4 minutes. Then, blend the soup finely. Add olive oil, salt, pepper and coconut milk. Cook for another 4-5 minutes. Roast the bread on a frying pan/ toaster until golden and crispy. Cut it into cubes. Serve the soup with the croutons. You can also sprinkle the soup with parsley pesto (recipe coming soon).
