Parsnip Cauliflower Soup with Roasted Almonds and Cress
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g parsnip (s)
- 300 g potato (s)
- 400 g cauliflower
- 1 tablespoon olive oil
- 1 shallot (s)
- 1 clove garlic
- 1.3 liters vegetable stock
- 200 ml cream
- 100 g flaked almonds
- 2 tablespoon pumpkin seed oil
- 0.5 teaspoon ½ paprika powder
- 0.5 teaspoon ½ chilli flakes, dried
- 1 box cress
- Salt and pepper, from the mill
Print Recipe
Pin Recipe Instructions
- Finely chop the shallot and the clove of garlic. Peel the parsnips and potatoes, then wash and cut into 1 cm cubes. Wash and clean the cauliflower and cut into small florets.
- Heat the olive oil in a pan. Sauté the shallot and the garlic until translucent. Add the prepared vegetables, sauté briefly and season with salt. Add a liter of vegetable stock and the cream and bring to the boil. Cover and cook over a medium heat for 20 minutes.
- Roast the flaked almonds in a pan without fat until golden brown. Mix the pumpkin seed oil with 1/2 teaspoon paprika powder and 1/2 teaspoon chili flakes. Cut the cress. Puree the soup finely and season with nutmeg, salt and pepper.
- Spread the soup on the plates and serve garnished with the toasted almond flakes, the cress and the pumpkin seed oil mixture.
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