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🍽️ Creamy Sweet Potato and Vegetable Soup with Crispy Bread

334 kcal · 30 min · 4 servings

Ingredients

• 300 g parsnips
• 200 g sweet potatoes
• 1 onion
• 20 g ginger
• 2 tbsp rapeseed oil
• 800 ml vegetable broth
• 200 g broccoli
• salt
• 2 slices pumpernickel
• 1 tbsp butter
• 100 ml whipping cream (30 % fat content)
• pepper (from the mill)
• 1 tsp turmeric
• 1 tbsp honey
• 1 tbsp apple cider vinegar

Instructions

1. 1. Peel the parsnips and the sweet potatoes.
2. 2. Cut the vegetables into cubes of about 2 cm.
3. 3. Peel the onion and the ginger.
4. 4. Finely dice the onion and ginger.
5. 5. Heat rapeseed oil in a pot.
6. 6. Sauté the vegetables until translucent.
7. 7. Fry the vegetables briefly.
8. 8. Deglaze everything with broth.
9. 9. Let the soup simmer for about 25 minutes until soft.
10. 10. Break the broccoli into small florets.
11. 11. Bring salted water to a boil.
12. 12. Cook the broccoli for 3 to 5 minutes until al dente.
13. 13. Drain the broccoli.
14. 14. Rinse it with cold water to stop the cooking.
15. 15. Let the broccoli drain.
16. 16. Tear the pumpernickel into large pieces.
17. 17. Heat butter in a hot pan.
18. 18. Fry the bread pieces for 2 to 3 minutes until crispy.
19. 19. Remove the croutons from the pan.
20. 20. Let them cool down.
21. 21. Add cream to the soup.
22. 22. Blend everything smoothly with a hand blender.
23. 23. Add more liquid if necessary.
24. 24. Season the soup with salt.
25. 25. Season it with pepper.
26. 26. Add turmeric.
27. 27. Add honey.
28. 28. Add apple cider vinegar.
29. 29. Stir the broccoli into the soup.
30. 30. Let the broccoli warm up briefly in the pot.
31. 31. Distribute the soup onto cups or plates.
32. 32. Sprinkle them with the pumpernickel croutons.
33. 33. Enjoy the soup immediately.

Nutrition per serving

• kcal: 334
• Protein: 6 g · Fett/Fat: 17 g · Carbs: 38 g