Ingredients for 4 people:
200 g parsley root
1 potato, floury cooking (80 g)
1 walnut-sized piece of fresh ginger
2 onions
1 tablespoon oil
500 ml vegetable stock (from the jar)
150 ml whipped cream
salt, pepper
250 g apple-apricot puree
1 tablespoon sesame seeds
parsley for garnish
Preparation:
1. Peel, rinse and chop parsley root and potato. Peel ginger and dice. Peel and dice onions.
2. Heat oil in a pot. Sauté onions and ginger in it. Add parsley root and potato and sauté briefly. Pour in vegetable stock. Cover for approx. 20-30 minutes.
3. Puree everything with a hand blender, adding the cream. Season to taste with salt and pepper. Stir in apple-apricot (remove some for serving) and heat again.
4. Toast sesame seeds in a small pan. Pour soup into soup bowls or cups, using two teaspoons of Odenwald Apple-Apricot slide on top, sprinkle with sesame seeds and serve garnished with parsley.
Preparation time approx. 45 minutes
Nutritional values per serving approx.:
Calories: 221
Joule: 930
Protein: 2,8 g
Fat: 15,4 g
Carbohydrates: 18 g
(FoodCentrale by ddp images)
