Apple and parsnip soup

Apple and parsnip soup

Total: 40 Min. | Active: 40 Min.
Nutritional value / people: 432 kcal
, Fat: 26 g
, Carbohydrate: 36 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp butter
500 g parsnips, cut into small pieces
200 g leek, cut into rings
2 apples, cut into small pieces
1 star anise
7 dl vegetable bouillon
2 dl apple juice
2 dl single cream for sauces
salt to taste


50 g pumpkin seeds
oil for frying
200 g carrots, cut into slivers approx. 1 mm thin
150 g raw beetroots, cut into slivers approx. 1 mm thin
¼ tsp salt
a little cress
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How it's done

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Heat the butter in a pan. Sauté the parsnips, leek, apples and star anise for approx. 2 mins. Pour in the stock and apple juice, bring to the boil, cover and cook over a medium heat for approx. 15 mins. until soft. Remove the star anise. Puree the soup, add the single cream, gently heat through and add salt.


Toast the pumpkin seeds for approx. 3 mins. in a non-stick frying pan without any oil, remove. Heat a dash of oil in the same pan. Stir-fry the carrots for approx. 6 mins. over a medium heat, remove. Stir-fry the beetroot for approx. 6 mins. over a medium heat, remove, salt both. Serve the soup with the pumpkin seeds, carrots, beetroot and cress sprinkled on top.

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