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Turkish Parsnip Soup | Pastinak Çorbası
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40 min
Quick
Knuspr-Küche
Pastinak Çorbası ist eine samtig-aromatische türkische Pastinakensuppe, die süßlich-erdiges Herbstgemüse mit Kreuzkümmel, erfrischender Zitrone und cremigem griechischem Joghurt vereint – gekrönt mit heißer Minz-Chili-Butter.
Preparation method
Preparation
Thoroughly wash, peel, and cut the parsnips, potatoes, and carrots into bite-sized cubes of about 1.5 cm. Peel and finely chop the yellow onion and garlic cloves.
Cooking & puréeing the soup
Heat 30 ml of extra virgin olive oil in a large pot over medium heat. Add the onion and garlic and gently sauté for 2 to 3 minutes until translucent.
Add the diced parsnips, carrots, and potatoes as well as 3 g of ground cumin and 4 g of sweet paprika. Sauté for 2 minutes, stirring occasionally, so the spice aromas can unfold.
Chef's tip
For a nutty note, you can also sprinkle a teaspoon of toasted pine nuts or chopped walnuts over the soup along with the spiced butter.
For a classic Turkish flavor, the soup also tastes excellent if you toast dried mint (Kuru Nane) in the foamy butter instead of fresh mint.
Ingredients
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