Apple and parsnip soup


Total time: 40m
Preparation Time: 40m

Servings
For 4 people


Author

Florian (FOOBY Team)


Nutritional Information

Contains 432 Kcal, 9g Protein, 36g Carbohydrates, 26g Fat


Ingredients

  • Soup
  • 1 tbsp butter
  • 500 g parsnips, cut into small pieces
  • 200 g leek, cut into rings
  • 2 apples, cut into small pieces
  • 1 star anise
  • 7 dl vegetable bouillon
  • 2 dl apple juice
  • 2 dl single cream for sauces
  • salt to taste
  • Garnish
  • 200 g carrots, cut into slivers approx. 1 mm thin
  • 50 g pumpkin seeds
  • oil for frying
  • 150 g raw beetroot, cut into slivers approx. 1 mm thin
  • 0.25 tsp salt
  • a little cress

View these products

Instructions

  • Soup

    Heat the butter in a pan. Sauté the parsnips, leek, apples and star anise for approx. 2 mins. Pour in the stock and apple juice, bring to the boil, cover and cook over a medium heat for approx. 15 mins. until soft. Remove the star anise. Puree the soup, add the single cream, gently heat through and add salt.
  • Garnish

    Toast the pumpkin seeds for approx. 3 mins. in a non-stick frying pan without any oil, remove. Heat a dash of oil in the same pan. Stir-fry the carrots for approx. 6 mins. over a medium heat, remove. Stir-fry the beetroot for approx. 6 mins. over a medium heat, remove, salt both. Serve the soup with the pumpkin seeds, carrots, beetroot and cress sprinkled on top.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home