🥣 Creamy Celery Parsnip Soup with Roasted Pumpkin Seeds

Name: Creamy Celery Parsnip Soup with Roasted Pumpkin Seeds
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g Celery stalks; 400 g Parsnips; 2 Stück Onions; 40 g Butter; 1 Liter Vegetable broth; 200 ml Oat cream; 50 g Pumpkin seeds; 5 g Salt; 2 g White pepper

380 kcal · 45 min · 4 servings

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Ingredients

500 g Celery stalks
400 g Parsnips
2 Stück Onions
40 g Butter
1 Liter Vegetable broth
200 ml Oat cream
50 g Pumpkin seeds
5 g Salt
2 g White pepper

Instructions

1. Wash the celery and cut it into coarse pieces. Peel the parsnips and slice them. Finely chop the onions.
2. Melt the butter in a large pot over medium heat. Add the onions and sauté them for 3 minutes until translucent.
3. Add the celery and parsnips. Stir for 2 minutes to lightly sweat them.
4. Deglaze the vegetables with the vegetable broth. Bring the mixture to a boil, reduce the heat and let it simmer for 25 minutes.
5. Puree the soup with a hand blender until completely smooth.
6. Stir in the oat cream. Season with salt and white pepper to taste.
7. Roast the pumpkin seeds in a dry pan for 2 minutes until golden brown. Place them on top of the soup as a garnish.

Nutrition per serving

kcal: 380
Protein: 8 g · Fett/Fat: 22 g · Carbs: 32 g