Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Spread the soup on the plates and serve garnished with the toasted almond flakes, the cress and the pumpkin seed oil mixture.