Parsley root soup

Ingredients for 4 servings:

• 500 g parsley root(s)
• 2 bell peppers, yellow
• some butter
• 50 g quinoa
• e.g. water, hot
• 4 carrots
• 1 bunch of chives
• 250 ml sweet cream
• some sea salt and pepper
• 500 ml vegetable stock
• possibly chili flakes

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

vegetarian

Peel the parsley roots and cut into pieces. Wash the bell peppers and cut 2/3 of them into large pieces, then finely dice the remaining third. Heat a little butter and sauté the parsley roots with the coarsely chopped bell peppers, reserving the finely diced ones for later. Once the vegetables have taken on some color, deglaze with stock and simmer for about 30 minutes. Meanwhile, cook the quinoa in hot water according to the package instructions. Peel the carrots, slice them diagonally, and sauté them in a little butter. Purée the cooked parsley roots and bell peppers with an immersion blender. Cut the chives into small rolls and add to the soup. Season with salt and pepper, and stir in the cream. Arrange the quinoa, carrot slices, and small diced bell peppers decoratively on top of the soup. I’ve also made the soup with cooked amaranth instead of quinoa, which tastes good too. If you like it spicier, you can add chili flakes. 400 kcal per serving.