Parsnip and cauliflower soup with roasted almonds and cress

Ingredients for 4 servings:

• 400 g parsnip(s)
• 300 g potatoes
• 400 g cauliflower
• 1 tbsp olive oil
• 1 shallot(s)
• 1 garlic clove(s)
• 1.3 liters of vegetable stock
• 200 ml cream
• 100 g almond flakes
• 2 tbsp pumpkin seed oil
• ½ tsp paprika powder
• ½ tsp chili flakes, dried
• 1 box of cress
• Salt and pepper, from the mill

Instructions

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

vegetarian

Finely chop the shallot and garlic clove. Peel the parsnips and potatoes, then wash and cut into approximately 1 cm cubes. Wash and trim the cauliflower and divide it into small florets. Heat the olive oil in a pan. Sauté the shallot and garlic until translucent. Add the prepared vegetables, sauté briefly, and season with salt. Add 1 liter of vegetable stock and the cream and bring to a boil. Cover and simmer over medium heat for 20 minutes. Toast the flaked almonds in a dry pan until golden brown. Mix the pumpkin seed oil with 1/2 teaspoon of paprika and 1/2 teaspoon of chili flakes. Chop the cress. Purée the soup finely and season with nutmeg, salt, and pepper. Serve the soup among the bowls and garnish with the toasted flaked almonds, cress, and the pumpkin seed oil mixture.