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🍽️ Creamy Parsnip Soup with Croutons

223 kcal · 30 min · 4 servings

Ingredients

• 400 g parsnips
• 100 g floury potatoes
• 1 carrot
• 1 onion
• 1 clove garlic
• 30 g butter (2 tbsp)
• 1 tbsp honey
• 750 ml vegetable broth
• salt
• pepper
• 2 slices whole wheat baguette
• 150 ml milk (3.5% fat)
• 40 g sour cream (2 tbsp)
• 1 dash lemon juice

Instructions

1. 1. Peel the parsnips, the potato, the carrot, the onion, and the garlic.
2. 2. Cut all the vegetables into small cubes.
3. 3. Heat one tablespoon of butter in a pot.
4. 4. Sauté the vegetables in it over medium heat for 3 to 4 minutes.
5. 5. Stir in the honey and let it caramelize briefly.
6. 6. Deglaze the mixture with the broth.
7. 7. Season the soup with salt and pepper.
8. 8. Simmer the soup over low heat for about 20 minutes, stirring occasionally.
9. 9. Cut the baguette into cubes.
10. 10. Heat the remaining butter in a frying pan.
11. 11. Fry the bread cubes in it until crispy on all sides.
12. 12. Remove the bread cubes and let them drain on kitchen paper.
13. 13. Remove about one ladleful of vegetables from the soup and set them aside.
14. 14. Add the milk to the soup.
15. 15. Puree the soup until creamy.
16. 16. Let the soup simmer a bit more if desired, or add more broth.
17. 17. Stir in the sour cream.
18. 18. Add the reserved vegetables back into the soup.
19. 19. Season the soup to taste with salt, lemon juice, and pepper.
20. 20. Divide the soup among four bowls.
21. 21. Sprinkle the soup with the croutons.
22. 22. Serve the soup immediately.

Nutrition per serving

• kcal: 223
• Protein: 5 g · Fett/Fat: 10 g · Carbs: 27 g