Parsnip Parsley Root Soup

Parsnip parsley root soup with roasted fennel (serves 4)

1 medium onion
400 g parsnips
400 g parsley root
1 tbsp Ghee
½ tsp anise, whole
¼ tsp cinnamon, ground
½ tsp nutmeg, ground
1 tsp cumin, whole
1000-1500 ml vegetable broth
200 ml almond cream
salt, black pepper
1 tuber of fennel

Peel and dice the vegetables and onion (except the fennel). Sauté the diced onion, add spices and stew lightly for 5 minutes, add vegetables and fry briefly. Deglaze everything with vegetable broth, bring to the boil and simmer for about 25 minutes.

Puree the soup and stir in the almond cream, do not bring to the boil again.
Season to taste with salt, lemon juice and freshly ground black pepper.

Cut the fennel into fine strips, sauté in a pan and add to the soup as a topping.

Enjoy your meal!

Filed under Nutrition, Soups

After his apprenticeship as a chef, Mr. Weber left his home town of Traben-Trarbach to gain experience in his profession. Stations in his career include the Bristol Kempinski in Berlin and the Dorint Hotel in Leipzig. He returned to the Moselle seven years later and since 1998 has been contributing his wealth of experience to the kitchen team at Ayurveda Parkschlösschen, which he manages since 2016.

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