John Myers
Hot Parsnip Parsley Root Soup
The perfect hot parsnip parsley root soup recipe with a picture and simple step-by-step instructions.
- 500 g Parsley root
- 500 g Parsnips
- 400 g Carrots
- 4 Pc. Onion
- 2 tbsp Freshly chopped marjoram
- 2 tbsp Dried lovage
- 2 tbsp Plain flour
- 1 tbsp Volcanic powder
- 100 ml Sunflower oil
- 2 liter Vegetable stock or water
- Salt
- Pepper from the grinder
- Ground cardamom
- Wash, peel and roughly cut the parsley root, parsnips and carrots. Peel and roughly cut the onion. Heat the oil in a saucepan and sweat the onion and vegetables in it. Add herbs and spices and roast for a few minutes. Add the flour, stir well and immediately pour in the vegetable stock. Cook for about 15-20 minutes, when the vegetables are soft, mix with the puree stick and enjoy.
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