Summary

Ingredients

• 1 bunch soup greens
• 1 onion (s)
• 500 g potato (s), floury boilin
• 250 g parsnip (s)
• 1 tablespoon butter
• 750 ml vegetable stock
• salt and pepper
• nutmeg
• Lemon juice
• 150 ml cream or cream substitute
• 3 tablespoon pumpkin seeds
• possibly parsley, chopped
• possibly pumpkin meat

Print Recipe Pin Recipe

Instructions

1. Wash, clean and dice the soup vegetables. Peel and dice the onion. Peel and roughly dice the potatoes and parsnips.
2. Heat the butter in a large saucepan. Sweat the onion in it until translucent. Add the soup vegetables, potatoes and parsnips and fry briefly. Pour in the broth and bring to the boil.
3. Cook everything in 15 minutes. Puree and season with the spices and lemon juice. Pour in the cream as you like, if necessary also with the broth again.
4. Roast the pumpkin seeds in a pan without fat, lightly salt. Serve the soup garnished with pumpkin seeds and possibly parsley.
5. If you like, you can also add pumpkin cubes to the vegetables - they are also very tasty.