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Apple and parsnip soup
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 432
  • Fat about 26g
  • Carbohydrates about 36g
  • Protein about 9g
This is needed
This is needed for 4 people
  • 500 g parsnips, cut into small pieces
  • 1 tbsp butter
  • 200 g leek, cut into rings
  • 1 star anise
  • 7 dl vegetable bouillon
  • 2 apples, cut into small pieces
  • 2 dl apple juice
  • salt to taste
  • 2 dl single cream for sauces
  • 200 g carrots, cut into slivers approx. 1 mm thin
  • oil for frying
  • 150 g raw beetroots, cut into slivers approx. 1 mm thin
  • a little cress
  • 0.25 tsp salt
  • 50 g pumpkin seeds
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And that's how it's done
And that's how it's done
Heat the butter in a pan. Sauté the parsnips, leek, apples and star anise for approx. 2 mins. Pour in the stock and apple juice, bring to the boil, cover and cook over a medium heat for approx. 15 mins. until soft. Remove the star anise. Puree the soup, add the single cream, gently heat through and add salt.
Toast the pumpkin seeds for approx. 3 mins. in a non-stick frying pan without any oil, remove. Heat a dash of oil in the same pan. Stir-fry the carrots for approx. 6 mins. over a medium heat, remove. Stir-fry the beetroot for approx. 6 mins. over a medium heat, remove, salt both. Serve the soup with the pumpkin seeds, carrots, beetroot and cress sprinkled on top.