Creamy Parsnip Potato Soup
Soup
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Cook Time
45 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This creamy parsnip potato soup from the Thermomix® is a vegetarian and gluten-free dish with parsnips, potatoes, onions and garlic as main ingredients. Preparation takes about 45 minutes and yields 4 servings. Ideal as a warming appetizer or light main course, especially in autumn and winter. The simple preparation makes the soup suitable for cooking beginners.
Ingredients (12 ingredients)
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700 g Parsnips
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1 große Potato (floury)
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1 Onion
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1 Zehe(n) Garlic
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1 EL Butter
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1 l Vegetable stock (gluten-free if necessary)
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150 g Sour cream
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Salt
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Pepper
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Nutmeg
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1 Lemon
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0.5 Bd. Chives
Preparation (9 steps)
Prepare vegetables
Peel 700 g parsnips, 1 large, floury potato, 1 onion and 1 clove of garlic and cut into approx. 1-2 cm cubes.
Chop onion and garlic
Place the diced onion and garlic clove in the mixing bowl and chop for 3 sec./speed 5. If necessary, use the spatula to push down from the edge.
Sauté onion and garlic
Add 1 tbsp butter to the mixing bowl and sauté for 3 min./120°C/speed 1.
Add vegetables and sauté
Add the diced parsnips and potatoes to the mixing bowl and sauté for 1 min./120°C/speed 1.
Cook soup
Add 1 l vegetable stock to the mixing bowl and simmer for 25 min./100°C/speed 1.
Puree soup
Puree the soup for 30 sec./speed 8-10, slowly increasing the speed. Caution: Hot!
Refine soup
Add 150 g sour cream to the mixing bowl and stir in for 10 sec./speed 3 reverse.
Season soup
Season the soup with salt, pepper, nutmeg and lemon juice and, if necessary, stir for another 5 sec./speed 3 reverse.
Prepare and serve chives
Wash 0.5 bunch of chives, shake dry, cut into fine rings and sprinkle over the soup. Serve the soup.
Finished cooking? Great! 🎉
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Allergens
- Milk
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