Parsley Root Soup with Green Cauliflower and Stremel Salmon Topping

Summary

Ingredients

• 100 g parsley root (s), cleaned
• 200 g cauliflower, if possible, reener
• 1 small shallot (s), approx. 30 g
• 1 teaspoon coconut oil for frying
• 700 ml water
• 1 stock cube (organic) for 0.5 l stock, pay attention to little sugar
• 100 g sour cream (10% fat), if you have a paleo diet, use coconut milk
• some parsley, freshly chopped, approx. 5 g
• 100 g smoked salmon, e.., Stremel salmon, Stremelchen

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Instructions

1. Cut the peeled parsley root and the cleaned cauliflower into small pieces. Peel and finely dice the shallot.
2. Heat the coconut oil in a medium-sized saucepan and briefly fry the vegetables in it. Pour 700 ml of water, add the stock cube and simmer with the lid closed for about 15 minutes until the vegetables are cooked.
3. Take the saucepan off the heat, finely puree the vegetables in the broth. Mix in 100 g sour cream or coconut milk with the hand blender.
4. Arrange the soup on two deep plates. Decorate with the chopped parsley.
5. Peel the stremel salmon and cut it into small pieces and serve as a topping with the soup.
6. Tip: If you want to save carbohydrates, you can leave out the sour cream or coconut milk or use a herbal salt instead of the stock cube for seasoning!