Summary

Ingredients

• 1 tablespoon oil
• 1 medium onion (s)
• 200 g parsley root (s), sliced
• 100 g potato (s), cut into cubes
• 400 ml vegetable stock, instant
• 0.5 ½ bunch leaf parsley
• 0.5 ½ bunch chervil
• 50 ml cooking cream, 15% fat
• salt and pepper
• nutmeg
• 1 teaspoon organic lemon peel
• 4 radishes, cut into sticks
• 2 teaspoons sunflower seeds, roasted fat-free

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Instructions

1. Chop the onion and sauté in the oil until translucent. Add the roots and potatoes, deglaze with the stock, bring to the boil and cook covered for 15 minutes.
2. Pluck the herb leaves and chop. Put some leafy greens aside, add the remaining herbs and cream to the soup and heat briefly. Mix the soup finely with a hand mixer, then puree until frothy. Possibly stir in hot broth. Season the soup with salt, pepper, nutmeg and lemon zest.
3. Pour the soup into plates. Put the radishes in the middle. Garnish the soup with the seeds and herb leaves.
4. The herbal foam soup contains approx. 200 Kcal per serving.