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🍲 Creamy Parsnip and Potato Soup

396 kcal · 30 min · 4 servings

Ingredients

• 2 small onions
• 300 g parsnips
• 150 g floury potatoes
• 2 tbsp rapeseed oil
• 750 ml classic vegetable broth
• 2 slices Parma ham
• 1 tsp liquid honey
• pepper
• 100 ml soy cream
• salt

Instructions

1. 1. Peel the onions.
2. 2. Cut the onions into very small cubes.
3. 3. Wash the parsnips and the potatoes.
4. 4. Peel the parsnips and the potatoes.
5. 5. Cut the parsnips and the potatoes into large cubes.
6. 6. Heat 1 tbsp of oil in a pot.
7. 7. Sauté the onions in the hot oil.
8. 8. Wait until the onions are soft and see-through.
9. 9. Add the parsnips and the potatoes to the pot.
10. 10. Sauté the vegetables for another 3–4 minutes.
11. 11. Pour the broth into the pot.
12. 12. Bring the mixture to a boil.
13. 13. Cook the soup over medium heat for 30–35 minutes.
14. 14. Wait until the vegetables are very soft.
15. 15. Lay the ham slices flat on a baking sheet lined with baking paper.
16. 16. Mix the remaining oil with the honey.
17. 17. Brush the ham with the oil-honey mixture.
18. 18. Season the ham with pepper.
19. 19. Place another sheet of baking paper on top of the ham.
20. 20. Preheat the oven to 200 °C (convection 180 °C, gas: level 3).
21. 21. Bake the ham in the hot oven for a few minutes until crispy.
22. 22. Remove the ham from the oven.
23. 23. Place the ham on a plate.
24. 24. Let the ham cool down.
25. 25. Puree the soup with a hand blender or in a stand blender.
26. 26. Strain the soup through a coarse sieve into a second pot.
27. 27. Stir the soy cream into the soup.
28. 28. Bring the soup to a boil again.
29. 29. Season the soup with salt and pepper.
30. 30. Serve the soup with the crispy ham.

Nutrition per serving

• kcal: 396
• Protein: 10 g · Fett/Fat: 24 g · Carbs: 35 g