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Creamy parsnip soup for your holiday table recipe

Parsnip is a sweet root vegetable rich in fibers,  similar to turnip. You can prepare excellent cream soups from it, and if you add some argan oil before serving, its magic, walnutty aroma makes your soup  really festive.

Gluten-free
Wheat free
Egg free
Milk free
Soy free
Sugar free
45 Min.
75

Production

01

Slice the leek into rings and cut the pasnip into cubes. Start searing the vegetables in olive oil.  Salt and pepper it, and  then sprinkle it with the sage. Add the crushed garlic, too.

02

After about 10 minutes of steaming, pour on the broth or simply some water, and cook it until soft. Mix it in a blender and thicken it with the rice cream  mixed with the starch. Before serving, sprinkle it with  some pepper powder and dash a coffeespoon of argan oil on every plate.

5 Comment
Ingredients
portion unit: EUUSUK
2 tbs
Olive oil extra virgin or
60 g
leek
350 g
parsnip
1 clove(s)
garlic
1 tsp
1 pinch
1 coffee spoon
sage
650 ml
chicken or vegetable broth
200 ml
rice cream
1 coffee spoon
corn starch

Diet

Gluten-free Wheat free Egg free Milk free Soy free Sugar free

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JOIN US AS OUR PÖDÖR CLUB MEMBER
  • 5% discount on all purchases
  • 5% newsletter subscription discount after every purchase, even for items on sale.
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MERCHANT, RETAILER AND GASTRONOMY REGISTRATION

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