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Root vegetable soup with herb oil
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 318
  • Fat about 27g
  • Carbohydrates about 14g
  • Protein about 3g
This is needed
This is needed for 4 people
  • 1 onions, finely chopped
  • 300 g parsnips, diced
  • 150 g celeriac, diced
  • 1 tbsp olive oil
  • 8 dl vegetable bouillon
  • salt and pepper to taste
  • 1 dl cream
Herb oil
  • 0.5 dl olive oil
  • 2 sprigs sage, roughly chopped
  • 0.5 bunch parsley, roughly chopped
  • 1 handful vegetable crisps
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And that's how it's done
And that's how it's done
Heat the oil in a pan, add the onion, sauté for approx. 5 mins. until translucent. Add the parsnips and celeriac, cook for a further 5 mins. Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx. 20 mins. Puree until smooth, return to the pan, bring to the boil, pour in the cream, season.
Herb oil
In a blending cup, puree the oil with all the other ingredients up to and including the parsley. Serve the herb oil and crisps with the soup.

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