Parsnip, carrot and fennel soup

Ingredients for 4 servings:

• 150 g fennel
• 6 carrots
• 150 g celeriac
• 3 large parsnips
• 1 onion(s)
• 3 tbsp lemon oil (rapeseed oil with lemon flavor)
• 2 cloves garlic
• 1 tbsp honey
• 1 tbsp paprika powder, sweet
• e.g. salt and pepper
• n. B. Thyme
• n. B. nuts, e.g. cashew nuts
• n. B. Balsamic cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

First, chop all of the ingredients very finely. Pour hot water over 1/3 of the celery, season with salt and a little thyme, and let it simmer. Then fry the onions and garlic in lemon oil. Add the other ingredients, simmer briefly, then add the celery stock and celery. Bring everything to a boil, then simmer for about 30 minutes, stirring occasionally. Once the vegetables are soft, puree everything. Reduce the heat to low to give the soup its final touches; season with paprika, salt, pepper, thyme, and honey. To serve, drizzle with balsamic vinegar and sprinkle with nuts. Tip: Serve with meatballs, fried sausages, or similar if desired.