← All recipes

🍽️ Creamy Parsnip Soup with Crispy Croûtons

278 kcal · 30 min · 4 servings

Creamy Parsnip Soup with Crispy Croûtons Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the parsnips and cut them into coarse cubes.
  2. 2. Halve the onion, peel it, and slice it into rings.
  3. 3. Wash the parsley, pat it dry, and separate the leaves from the stems.
  4. 4. Clean the celery stalk, separate the leaves, and slice the stalk into rings.
  5. 5. Finely chop the separated celery leaves.
  6. 6. Rinse the cress and pat it dry as well.
  7. 7. Heat 2 tablespoons of olive oil in a pot over medium heat.
  8. 8. Add the parsnips and onion rings to the pot and sweat them for about 4 minutes.
  9. 9. Dust the vegetables with flour and continue to sweat them for another 1 minute.
  10. 10. Add the celery rings.
  11. 11. Deglaze the mixture with oat drink.
  12. 12. Pour in the vegetable broth.
  13. 13. Season the soup with salt, pepper, and grated nutmeg.
  14. 14. Bring the soup to a boil.
  15. 15. Simmer the soup covered for about 10 to 15 minutes until tender.
  16. 16. Place the parsley leaves, celery leaves, 6 tablespoons of olive oil, and some salt into a tall container.
  17. 17. Blend the mixture with an immersion blender until smooth.
  18. 18. Heat 2 tablespoons of olive oil in a frying pan over medium heat.
  19. 19. Tear the rustic bread into coarse pieces.
  20. 20. Toast the bread pieces in the pan for about 4 minutes until golden brown.
  21. 21. Add the almonds after about 2 minutes and toast them together.
  22. 22. Remove the soup from the heat.
  23. 23. Blend the soup thoroughly with the immersion blender.
  24. 24. Serve the soup in deep plates.
  25. 25. Drizzle the parsley oil over the soup.
  26. 26. Top with the almond croûtons.
  27. 27. Garnish the soup with fresh cress.

Nutrition per serving