Boost the flavor, not the salt. Rely on fragrant herbs and spices for fabulous flavor without the sodium.

Spicy parsnip soup with ras-el-hanout breadcrumbs

Ingredients (~3 litres soup)
-1 onion, chopped-1 kg parsnips (~5 big parsnips), peeled and ruffly chopped into cubes-2 cloves of garlic, ruffly chopped-1 teaspoon coriander powder-½ teaspoon cumin powder-½ teaspoon turmeric powder (~kurkuma poeder)-¼ teaspoon chili powder-2 liters vegetable stock-2 pita breads (cut into small cubes)-2 tablespoon olive oil-1 teaspoon ras-el-hanout (Moroccan spice blend)

Directions

1) Prepare the soup :Add olive oil to large saucepan over medium heat. Fry the onion until soft (~5 minutes), add the garlic and spices and cook for a couple of minutes to release the flavors.Add the parsnips and the vegetable stock and  simmer for 20’ at a low heat until the parsnips are soft.Take off the heat and blend with hand mixer or food processor.

2) Prepare the bread crumbs :Mix 2 tablespoons of extra vergine olive oil with 1 teaspoon of ras-el-hanout spikes.  Mix pita cubes with olive oil mix and toast for approximately for 5 minutes at 180 °C (~350 °F).


Short-cuts: if you don’t have the different spices available, you can replace the spices by using curry powder. 
Tip:
-Cook once – enjoy twice : make a double batch and freeze in containers of 1 litre.
-Kids usually like parsnips because it has a sweet flavor. For a child-friendly version of this soup – use less chili poeder.