Low-carb parsnip soup with buckwheat

Ingredients for 4 servings:

• 500 g parsnip(s)
• 1 m.-large onion(s), white
• 1 clove(s) garlic
• 400 ml dry white wine
• 200 ml sweet cream
• 250 ml milk
• 250 ml water
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Coriander powder
• nutmeg
• Salt and pepper, white
• 4 tbsp buckwheat
• 2 tbsp olive oil or herb oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian

Place the buckwheat in a large pot and toast while stirring. Remove and set aside to cool. Add the olive oil to the pot. Finely chop the garlic clove, dice the onion, and slowly sauté both in the olive oil. Peel the parsnips, cut them into small cubes, and add them. Sauté everything until the vegetables are translucent and shiny. Pour in the white wine and simmer the vegetables for about 10 minutes, until the acid in the wine has evaporated. Add the cream, milk, and water and cook the vegetables until soft. Purée the soup with a hand blender. Add a little more milk or cream, if desired. Season to taste with coriander, nutmeg, lemon juice, white pepper, and salt. Ladle the soup into mugs and garnish with a drizzle of olive or herb oil and the buckwheat.