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Roasted autumn vegetable soup
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 346
  • Fat about 24g
  • Carbohydrates about 25g
  • Protein about 5g
This is needed
This is needed for 4 people
Vegetables
  • 350 g parsnips, cut into pieces
  • 250 g celeriac, cut into pieces
  • 250 g sweet potato, cut into pieces
  • 2 onions, quartered
  • 2 tbsp olive oil
  • 1 tsp salt
Soup
  • 1.5 litres water
  • 2 dl crème fraîche
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Vegetables
In a bowl, mix the vegetables with the oil and salt. Place on a baking tray lined with baking paper.
To bake
Approx. 60 mins. in the centre of an oven preheated to 200°C.
Soup
Cook the vegetables in water for approx. 10 mins., puree, season. Serve with crème fraîche.