The weather forecast for the May weekend in Poland predicted heatwaves and storms. I don't think the weather in Szklarska Poręba heard about it, because we didn't see any heatwaves or storms. It was ideal weather for mountain walks. Sometimes even after a warm day the evening is cool, and we would like to eat something warm and fiery. Additionally, we don't want a lot of work in the kitchen.

I haven't heard about dishes which prepare themselves, but I would like to share with you the recipe for an easy soup with excellent results. I recommend this yummy smooth, strong tasting carrot soup with a hint of ginger, almond flakes and radish shoots.

Ingredients (for 4 people)
4 carrots
1 parsley root
a piece of celery root
4 tablespoons of cooked quinoa
1 onion
2 cloves of garlic
1 tablespoon of butter
1 litre of vegetable stock
a big piece of fresh ginger
a pinch of curcuma
a pinch of cumin
salt and pepper
almond flakes and radish shoots

Peel the carrots, parsley root and celery root and grate them. Peel the onion, garlic, and ginger and dice them. Fry the onion, garlic and ginger in the butter, add the carrots, parsley root and celery root and fry them. Don't brown them. Pour in the vegetable stock, add the curcuma, cumin and boil until the vegetables are soft. Add the boiled quinoa and blend the soup thoroughly. If necessary, spice it up with salt and pepper and add a bit of vegetable stock if the soup is too thick. Serve with the roasted almond flakes and radish shoots.

Enjoy your meal!

Try also
Cream of beetroot soup
In defiance of viruses – creamy garlic soup
Chanterelle soup