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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
  • 1 tbsp butter
  • 500 g parsnips, cut into small pieces
  • 200 g leek, cut into rings
  • 2 apple, cut into small pieces
  • 1 star anise
  • 7 dl vegetable bouillon
  • 2 dl apple juice
  • 2 dl single cream for sauces
  • salt to taste
  • 200 g carrots, cut into slivers approx. 1 mm thin
  • 50 g pumpkin seeds
  • oil for frying
  • 150 g raw beetroots, cut into slivers approx. 1 mm thin
  • 0.25 tsp salt
  • a little cress
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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.