Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 tablespoon olive oil
- 15 g butter
- 1 onion (s), chopped
- 250 g carrot (s), finely chopped
- 250 g parsnip (s), chopped
- 250 g pumpkin (s), peeled, pitted, chopped
- 900 ml vegetable stock
- 1 tablespoon lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Heat the oil with the butter in a large saucepan, lightly fry the onion in it. Add the prepared carrots, pumpkin and parsnips, stir in. Cover and fry for 5 minutes over low - medium heat. Now pour in the broth and season with salt and pepper. Bring to the boil and simmer covered for about 30 minutes. The vegetables should then be soft!
- Then let the whole thing cool down, puree everything finely. If the soup is still a little too thick, add water. Reheat to serve and add lemon juice to taste.
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