Potato and parsnip soup

Ingredients for 4 servings:

• 1 bunch of soup vegetables
• 1 onion(s)
• 500 g potatoes, floury
• 250 g parsnip(s)
• 1 tbsp butter
• 750 ml vegetable stock
• salt and pepper
• nutmeg
• lemon juice
• 150 ml cream or cream substitute
• 3 tbsp pumpkin seeds
• possibly parsley, chopped
• possibly pumpkin flesh

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

great for an autumn menu or with Vienna sausages as a warming main meal

Wash, trim, and dice the soup vegetables. Peel and dice the onion. Peel and roughly dice the potatoes and parsnips. Heat the butter in a large pot. Sauté the onion until translucent. Add the soup vegetables, potatoes, and parsnips and fry briefly. Pour in the stock and bring to a boil. Cook everything for 15 minutes. Puree and season with spices and lemon juice. Add cream to taste, or more stock if desired. Roast the pumpkin seeds in a dry pan and season lightly with salt. Serve the soup garnished with pumpkin seeds and parsley, if desired. If you like, you can also add diced pumpkin to the vegetables—it tastes delicious too.