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🍲 Parsnip Soup with Croutons
300 kcal · 30 min · 4 servings
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Ingredients
- Parsnips 500 g
- Potatoes, mostly waxy 500 g
- Garlic cloves 1 pc.
- Spring onions 1 bunch
- Oil 2 tbsp
- Vegetable broth 1 L
- Bay leaves, dried 1 pc.
- Toast bread 4 slices
- Butter 2 tbsp
- Salt pinch
- Creme fraiche 150 g
Instructions
- 1. Wash the parsnips and potatoes thoroughly, peel them, and cut them into cubes. Peel and finely chop the garlic. Wash the spring onions, trim the roots, and slice them into thin rings.
- 2. Heat the oil in a pot over medium heat and sauté the parsnips, potatoes, garlic, and two-thirds of the spring onions for about 3 minutes. Deglaze with vegetable broth, add the bay leaf, and simmer covered for about 20 minutes.
- 3. Cut the toast into large cubes. Melt the butter in a pan and toast the bread cubes for about 4 minutes until golden brown. Drain on kitchen paper and lightly salt.
- 4. Add the crème fraîche to the soup and blend everything until smooth. Season to taste, serve in bowls, and garnish with croutons and the remaining spring onions. Enjoy your meal!
Nutrition per serving
- kcal: 300
- Protein: 6 g · Fett/Fat: 14 g · Carbs: 39 g