Peel the carrots and parsnips and use the SPIRELLI® spiral slicer to cut them to spaghetti shape. Bring vegetable stock to the boil and blanch the vegetable spaghetti in it for 5 minutes. Take the spaghetti out of the stock and put it aside. Keep the stock for further use.
Rinse the lemon under hot water and wipe dry. Zest with a grater and squeeze the fruit. Peel and finely dice the onion and the garlic.
Heat rapeseed oil in a pot and gently fry the diced onion and garlic in it until they are translucent. Add vegetable stock, coconut milk and the peas and bring to the boil. Add one teaspoonful of lemon zest and leave to simmer for 5 minutes.
Add mint, use an immersion blender to smoothly purée the soup and season to taste with salt, pepper and lemon juice. Add the vegetable spaghetti, bring to the boil and serve strewn with chopped mint leaves.
Tip: Purple, white and yellow carrots are now available more often, making your stew more colourful. However, some of the colour from the purple ones will run into the stew, so you should blanch them separately in salted water and add them to the stew when it’s finished.
Preparation time: approx. 40 min.
Nutritional value: 185 Kcal, 777 kJ, 8 g Protein, 5 g Fat, 26 g Carbohydrates, 11 g Fibre