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🍲 Creamy Herb Potato Soup with Roasted Nut Topping

357 kcal · 30 min · 4 servings

Ingredients

• 600 g floury potatoes
• 1 parsnip
• 3 tbsp olive oil
• 700 ml vegetable broth
• 400 g broccoli
• salt
• 1 bunch parsley (20 g)
• 0.5 bunch thyme (10 g)
• 0.5 bunch chives (10 g)
• 40 g hazelnuts
• 10 g pistachios
• 10 g sesame seeds
• 40 g rolled oats
• 2 tbsp white wine vinegar
• grated nutmeg
• pepper

Instructions

1. 1. Peel the potatoes and the parsnips.
2. 2. Cut the peeled vegetables into small cubes.
3. 3. Heat two tablespoons of oil in a large pot.
4. 4. Add the vegetable cubes to the hot oil.
5. 5. Sauté the vegetables over medium heat for two minutes.
6. 6. Pour the vegetable broth into the pot.
7. 7. Bring the soup to a boil.
8. 8. Reduce the heat to low.
9. 9. Place the lid on the pot.
10. 10. Simmer the soup for 15 to 20 minutes.
11. 11. Wash the broccoli under running water.
12. 12. Divide the broccoli into small florets.
13. 13. Peel the tough stem of the broccoli.
14. 14. Cut the peeled stem into small cubes.
15. 15. Fill a pot with a little salted water.
16. 16. Boil the broccoli for three minutes.
17. 17. Drain the cooking water.
18. 18. Let the broccoli drip dry.
19. 19. Wash the fresh herbs.
20. 20. Shake the herbs dry.
21. 21. Pluck the leaves off the stems.
22. 22. Chop the herbs finely.
23. 23. Finely chop the hazelnut kernels.
24. 24. Finely chop the pistachios.
25. 25. Heat a pan without fat.
26. 26. Add the hazelnuts, pistachios, sesame, and oat flakes to the pan.
27. 27. Toast the mixture over medium heat for two to three minutes.
28. 28. Remove the pot with the soup from the heat.
29. 29. Add white wine vinegar to the soup.
30. 30. Season the soup with nutmeg.
31. 31. Salt the soup to taste.
32. 32. Pepper the soup to taste.
33. 33. Puree the soup finely using a hand blender.
34. 34. Fold the cooked broccoli into the soup.
35. 35. Fold half of the chopped herbs into the soup.
36. 36. Divide the soup among four bowls.
37. 37. Spread the roasted nuts and seeds over the soup.
38. 38. Spread the remaining herbs over the soup.
39. 39. Drizzle the remaining oil over the soup.
40. 40. Serve the dish.

Nutrition per serving

• kcal: 357
• Protein: 12 g · Fett/Fat: 18 g · Carbs: 37 g