Parsnip and Carrot Soup
with cress and salted almonds | 4 servings
Super simple, delicious recipes for any time of day, including a recipe card with 4 steps and portioned ingredients.
Tags:
Recipe
Allergens:
Almonds
•Peanuts
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time45 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
/ Serving 2 people
3 piece
Parsnip
5 piece
Carrot
400 g
Potatoes
2 piece
Onion
3 piece
Garlic
1 sachet(s)
Sicilian-style herb mix
20 g
Cress
60 g
Salted almonds
(Contains Almonds, Peanuts May be present Tree nuts, Sesame)
Not included in your delivery
2 tablespoon
Olive oil
750 milliliters
Water
1 piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3473 kJ
Calories830 kcal
Fat34.4 g
Saturated Fat4.3 g
Carbohydrate97.8 g
Sugar38.4 g
Dietary Fiber40.3 g
Protein20.6 g
Salt1.7 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Soup pan with lid
•Immersion blender
Cooking Steps
1
- Dice the onion.
- Press or mince the garlic.
- Chop the parsnip, carrot and potatoes into 2cm chunks.
2
- Heat the olive oil in a lidded soup pot over medium-high heat, then fry the onion and garlic for 1 - 2 minutes.
- Add the parsnip, carrot, potatoes, and Sicilian-style herb mix and fry for 3 - 4 minutes. Season with salt and pepper to taste.
- Add the water and crumble in the stock cube (see pantry for amounts). Simmer over medium-low heat for 25 - 35 minutes, covered, or until the vegetables are softened.
3
- In the meantime, tear off the cress (or use scissors if preferred) and chop the almonds.
- When the vegetables are softened, purée the soup with an immersion blender. Taste and add extra salt and pepper if desired. Add extra water if you want the soup to be less thick.
4
- Serve the soup in bowls or deep plates.
- Garnish with the almonds and cress.