“Forgotten vegetables”…

Although they were cultivated for a long time, these vegetables are not known by younger people. Thanks to Belgian chefs as Hertog Jan, Jeroen Meus and the Flemish Foodies the forgotten vegetables are getting less unknown and more hip and trendy in Belgium. It’s also getting colder and colder, so it’s perfect “soup weather”. Forgotten vegetables, soup and some “good old times” music, a perfect combination if you ask me.

So for all the ladies and fellas, lovers and haters, hot mamas, pimp daddies, people who drive Caddies, rockers and hip-hoppers, and everybody all around the world, this soup is easy to make. Although it’s an easy recipe, the taste is delicious. So it’s time to roll in the kitchen with some forgotten ingredients and “good old times music”. Please, don’t throw your hands up, ‘cause that’s would cause a little mess in the kitchen.


 Parsnip and carrot soup

 What do you need? For the whipped cream: 100ml of cream, chervil, parsley, basil.

For the toast: white bread, olive oil, thyme, rosemary, sea salt, pepper, a clove of garlic

For the soup: 400 grams of parsnips, 400 grams of carrots, 2 litres of water, 4 vegetable stock cubes, two turnips, black pepper and salt, two onions, oil and butter

What do you do? The whipped cream

Chop the chervil, basil and parsley. Whip the cream till you have a thick yoghurt. Mix with the freshly chopped herbs and put it in the fridge. 

The toast

Cut off the crusts of the bread. Cut it into little sticks. I fried them in homemade olive oil, but you can also fry them in olive oil with a clove of garlic (clean the garlic and cut in two lengthwise). Spice the bread with rosemary, thyme, salt and pepper. When your bread is toasted, take it out and put it aside.

 The soup

Clean the parsnips, turnips, onions and carrots. Cut them into pieces. This is their last resort, …

Take a big pan and heat the oil and butter. Add the onions and fry them a little bit. After a minute or two, add the other vegetables. Fry them about 5 minutes and add the water and stock cubes. Let the water boil on a low fire for 20-25 minutes. Take a hand-held blender and mix everything. You can serve it like this, after adding salt and black pepper.

I strained the soup through a “chinoisfin” or a sieve. Mix it again shortly, taste if everything is ok, be sure it’s warm and serve with the toast and some whipped cream.