Broccoli, parsnip and potato soup

Ingredients for 6 servings:

• 2 medium-sized onions, roughly diced
• 2 medium-sized potatoes, peeled and roughly diced
• 3 m.-sized parsnip(s), peeled and roughly diced
• 500 g broccoli, the florets cut off and the stem cut into slices
• 2 garlic cloves, roughly chopped
• 1 stalk(s) leek, cut into coarse slices
• 1 liter beef broth
• 1 cup of sweet cream
• salt and pepper
• nutmeg
• Mixed seeds (sunflower, pumpkin, pine nuts)
• Rapeseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Sauté the diced onion in rapeseed oil, add the potato, parsnip, and broccoli stalk slices, and fry until lightly browned. Add the garlic clove and leek slices and deglaze with the beef broth. Simmer for 15-20 minutes, adding half of the broccoli florets 10 minutes before the end. Purée everything with a hand blender. Add the cream and season with salt, pepper, and nutmeg. If it thickens too much, add milk. Sauté the seed mix without fat in a small saucepan and later spread it over the soup in a bowl. Sauté the remaining broccoli florets in a little water and add to the soup.