Summary

Ingredients

• 500 g parsley root (s)
• 500 g potato (s)
• 2 large carrot (s)
• 1 liter vegetable stock
• 500 ml milk
• salt
• pepper
• 2 tablespoons oil

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Instructions

1. Peel and dice the parsley roots, potatoes and carrots. Heat the oil and sauté the diced vegetables a little. Deglaze with vegetable stock and add milk. Cook the vegetables until soft in 10-15 minutes. Purée finely with the hand blender and season with salt and pepper. Fill into plates and garnish with grated carrot.
2. Tip: You can also add a few croutons, fried bacon cubes or 2 fried prawns to the soup.