Root vegetable soup with herb oil

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 318 Kcal, 3g Protein, 14g Carbohydrates, 27g Fat


  • Soup
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 300 g parsnips, diced
  • 8 dl vegetable bouillon
  • 150 g celeriac, diced
  • 1 dl cream
  • salt and pepper to taste
  • Herb oil
  • 0.5 dl olive oil
  • 2 sprigs sage, roughly chopped
  • 0.5 bunch parsley, roughly chopped
  • 1 handful vegetable crisps

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  • Soup

    Heat the oil in a pan, add the onion, sauté for approx. 5 mins. until translucent. Add the parsnips and celeriac, cook for a further 5 mins. Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx. 20 mins. Puree until smooth, return to the pan, bring to the boil, pour in the cream, season.
  • Herb oil

    In a blending cup, puree the oil with all the other ingredients up to and including the parsley. Serve the herb oil and crisps with the soup.

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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.

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