FRIJE

Instructions

• 1.   Peel the onion and cut it into six pieces. Clean the parsnips, turnips, and pumpkin with a vegetable brush under running water. Cut them into large pieces. Remove the seeds and filaments from the squash.
• 2.   Grill the vegetables in a pan or on the barbecue.
• 3.   Melt the butter in a saucepan and add the vegetables. Add the garlic and tomato paste. Season with vadouvan, paprika, and ground cumin. Add the star anise and cinnamon stick. Pour in the water and bring it to a boil.
• 4.   Simmer over low heat for about 10 minutes until the vegetables are al dente.
• 5.   Remove the vegetables from the soup using a slotted spoon and set them aside. Bring the broth to a boil and reduce it by three-quarters. Add the vegetables to the broth.
• 6.   Wash the fennel and thinly slice it using a mandoline. Add it to the soup.
• 7.   For the finishing touch, add the fennel leaves and fresh thyme. You can also add a little chili sauce or sriracha if desired.

Notes & Suggestions

• Vadouvan is a blend of oriental herbs including fenugreek, curry, turmeric, and mustard seeds. You can also replace it with curry powder.

Nutritional information *