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Fry off the onion and garlic in a little coconut oil. Then add the water with the dissolved stock cubes, the peas and the diced celeriac or parsnip and cook until tender. Add the herbs.
Puree with a hand blender. Bring to the boil briefly and beat in a raw egg. Take the pan off the heat. Just before serving, mix in a little olive oil or a spoonful of coconut oil.
If you have not added an egg to the soup, you can serve with a little sour cream. Garnish with sprouts.
The combination of garlic, onion, sprouts, ground nettle and rosemary makes this soup a fantastic source of antioxidants.
Recipe from the cookbook “Weten van (h)eerlijk eten” (Knowing how to eat well) by R.Dijkinga, orthomolecular therapist and naturopath.