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🍽️ Creamy Parsnip Soup with Crab Meat

91 kcal · 30 min · 4 servings

Ingredients

• 300 g parsnips (2 parsnips)
• 30 g small onions (1 small onion)
• 350 ml classic vegetable broth
• 4 sprigs chervil
• 70 g North Sea shrimp (ready to cook)
• 150 g yogurt (0.1% fat)
• salt
• pepper
• liquid sweetener (to taste)

Instructions

1. 1. Thoroughly wash the parsnips under running water.
2. 2. Peel the parsnips using a peeler.
3. 3. Slice the peeled parsnips into thin rounds.
4. 4. Peel the onion.
5. 5. Dice the onion into very small cubes.
6. 6. Pour the vegetable broth into a pot.
7. 7. Bring the broth to a boil.
8. 8. Add the parsnip slices to the boiling broth.
9. 9. Add the diced onion to the pot.
10. 10. Cover the pot with a lid.
11. 11. Reduce the heat to a low setting.
12. 12. Let the vegetables cook for 18 to 20 minutes.
13. 13. Rinse the chervil under cold water.
14. 14. Shake the chervil dry.
15. 15. Pluck the chervil leaves from the stems.
16. 16. Rinse the crab meat in a sieve.
17. 17. Let the crab meat drain well.
18. 18. Set aside half of the chervil leaves.
19. 19. Add the remaining chervil leaves to the soup.
20. 20. Puree the soup finely using a hand blender.
21. 21. Remove the pot from the heat.
22. 22. Take three tablespoons of the warm soup.
23. 23. Stir the soup spoons into 100 grams of yogurt.
24. 24. Pour the yogurt mixture back into the soup.
25. 25. Mix the soup briefly again with the hand blender.
26. 26. Season the soup with salt to taste.
27. 27. Season the soup with pepper to taste.
28. 28. Add a few drops of sweetener if desired.
29. 29. Add the crab meat to the soup.
30. 30. Stir the remaining yogurt into the finished soup.
31. 31. Garnish the soup with the reserved chervil leaves.

Nutrition per serving

• kcal: 91
• Protein: 12 g · Fett/Fat: 1 g · Carbs: 7 g