In a small frying pan, dry roast coriander seeds, cumin seeds and cardamom seeds until they start to pop. Remove and pound on the spot in a mortar.
In a saucepan, heat the oil and butter and sauté the onions until translucent. Fold in the garlic and the crushed spices, as well as the turmeric and ginger. Add parsnips, pour vegetable soup and simmer on low heat for about twenty min (until parsnip cubes are cooked enough).
In the meantime, remove the peel from the apple, cut into quarters, remove the seeds and sprinkle with the juice of one lemon so that the apple pieces do not turn brown.
Mash the soup and season strongly with salt and freshly ground pepper. Grate the apples into the soup (*), bring to the boil again, divide evenly on plates and bring to the table.
Serve with baguette bread.
Tip: Stock up on high-quality spices – it pays off!
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