Table of contents:
parsleyrootsoup
Ingredients for 2 servings:
200 g parsley roots
60 g onions, finely diced
400 ml white vegetable stock
lemon juice
salt
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Preparation:
- Peel the parsley roots, cut into slices and sauté together with the onion cubes in a pan in a little hot butter. Pour on the soup and simmer for 30 minutes.
- Puree the soup and strain, season with lemon juice and salt. Butter flakes or some cream give the soup a silky sheen. Serving tip: Garnish with crispy parsley root.
Note White vegetable stock is made from white vegetables: celery, leek, parsley root and parsnip.
| ingredients | Nutritional values
per serving (approx.) |
ingredients | Nutritional values
per serving (approx.) |
|---|---|---|---|
| Energy (kcal) | 54 | Dietary fiber (g) | 5 |
| Protein (g) | 4th | Carbohydrates (g) | 7.5 |
| Fat (g) | traces |
This recipe comes from the book Cooking with Vegetables: Seasonal - Regional - Fresh (for community catering and gastronomy) from the Healthy Austria Fund (FGÖ).
