Cut the onions and parsnips into cubes and sauté in a little olive oil. Add the vegetable soup, grate the potato with a grater and season with ground nutmeg. Simmer gently for about 10 minutes. Next, puree the soup with a hand blender. Pureeing the parsnips gives the soup a nice creamy consistency. Finally, season with salt, maybe a little pepper, and a dash of apple cider vinegar.
At the plate, the soup is still garnished with a little crème fraîche and sprinkled with the chopped parsnip herb!
Related Recipes:
Oat Risotto with Oven VegetablesPreheat the oven to 220 °C top/bottom heat or 200 °C convection oven. Rinse the rosemary, shake dry and...
Mixed Bean SoupPerhaps your new favorite bean dish: 1. heat vegetable oil in a large saucepan. Add potatoes, onions, carrots...
Bulgur Chard RollsFor the bulgur-chard rolls, first put the bulgur in a bowl, pour boiling soup over it and let it swell for...
Colorful Treasure SoupFor the Colorful Treasure Soup, cook the pasta in plenty of salted water until al dente, empty into a...
Bulgur Shrimp PanFor the bulgur shrimp pan, first prepare the onion sauce. To do this, finely chop the onions and sauté very...
Cream of Chicken Soup Aux Fines HerbesBring the first 10 ingredients to a boil in a large kettle. Cover, reduce the temperature. Simmer until the...
Pork Roulade with Ricotta Vegetable Stuffing – Served with Parmesan PastaA great pasta dish for any occasion: Preparation (about 60 min): Mix ricotta well with diced carrots...
Baby Food: Parsnip-Parsnip PorridgeHomemade baby food – First complementary food For the parsnip and potato porridge, wash and peel the...
Potato Rösti with Meat Loaf and Mixed VegetablesFor the potato rösti, peel cooked potatoes and grate with a coarse grater. Heat lard in a pan, fry finely...
Pollo Con Almendras – Almond Chicken DiabetesRinse the chicken, dry it and cut it into pieces (according to the number of people). Season with salt and...