Herbal foam soup with radishes

Ingredients for 2 servings:

• 1 tbsp oil
• 1 m.-sized onion(s)
• 200 g parsley root(s), sliced
• 100 g potatoes, cut into cubes
• 400 ml vegetable broth, instant
• ½ bunch flat-leaf parsley
• ½ bunch chervil
• 50 ml cooking cream, 15% fat
• salt and pepper
• nutmeg
• 1 tsp organic lemon peel
• 4 radishes, cut into sticks
• 2 tsp sunflower seeds, roasted fat-free

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Finely chop the onion and sauté in oil until translucent. Add the roots and potatoes, deglaze with stock, bring to a boil, and simmer covered for 15 minutes. Pick and chop the herb leaves. Set aside some green leaves, add the remaining herbs and cream to the soup, and heat briefly. Blend the soup finely with a hand blender, then puree until foamy. Stir in any hot stock while still hot. Season the soup with salt, pepper, nutmeg, and lemon zest. Ladle the soup into bowls. Place the radishes in the center. Garnish with the seeds and herb leaves. This herb foam soup contains approximately 200 kcal per serving.