Spinach Root Soup
(2 servings)
| Cook 100 grams of lentils in 250 millilitres of stock for 15 minutes. |  |
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Peel and dice one red onion and one golden onion and cook them translucent in one tablespoon of vegetable oil. |
| Add two peeled and dices parsnips andone peeled and diced parsley root. |  |
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Deglaze with 80 millilitres of vermouth, add two cups of vegetable stock and let it simmer for 20 minutes. |
| Puree the vegetables and add one glass of cream. |  |
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Add 250 grams of frozen spinach and let it defrost. |
| Serve the soup together with the cooked lentils. | |