Parsley root soup with green cauliflower and smoked salmon topping

Ingredients for 2 servings:

• 100 g parsley root(s), cleaned
• 200 g cauliflower, if possible, green
• 1 small shallot(s), approx. 30 g
• 1 tsp coconut oil for frying
• 700 ml water
• 1 stock cube (organic) for 0.5 l stock, make sure to use little sugar
• 100 g sour cream (10% fat), if following a Paleo diet, use coconut milk
• some parsley, freshly chopped, approx. 5 g
• 100 g smoked salmon, e.g. Stremellachs, Stremelchen

Instructions

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

ketogenic, low carb, paleo possible

Cut the peeled parsley root and the trimmed cauliflower into small pieces. Peel and finely dice the shallot. Heat the coconut oil in a medium-sized saucepan and briefly sauté the vegetables. Pour in 700 ml of water, add the stock cube, and simmer with the lid on for about 15 minutes, until the vegetables are tender. Remove the pan from the heat and puree the vegetables in the stock until smooth. Mix in 100 g of sour cream or coconut milk with a hand blender. Serve the soup in two deep bowls. Garnish with the chopped parsley. Skin the smoked salmon and cut it into small pieces to serve as a topping with the soup. Tip: If you want to save on carbohydrates, omit the sour cream or coconut milk, or use herbal salt instead of the stock cube for seasoning!