Vegetable Soup with Sweet Potato

Ingredients

• 300 g Parsnips
• 200 g sweet potatoes
• 1 onion
• 20 g Ginger
• 2 tbsp Rapeseed oil
• 800 ml vegetable broth
• 200 g broccoli
• Salt
• 2 slices pumpernickel
• 1 tbsp butter
• 100 ml heavy cream (30% fat)
• pepper (ground)
• 1 tsp turmeric
• 1 tbsp honey
• 1 tbsp Apple cider vinegar

Instructions

1. 1.

   Peel and dice parsnips and sweet potatoes into roughly 2 cm cubes. Peel and finely dice onion and ginger. Sauté both in hot rapeseed oil in a pot until translucent, add vegetables briefly, then pour in broth. Simmer the mixture for about 25 minutes until tender.

2. 2.

   Meanwhile, cut broccoli into florets and blanch in sparkling salted water for 3–5 minutes until al dente. Drain, shock in cold water, and let drain. Tear pumpernickel into large pieces. Heat butter in a hot pan and fry bread pieces for 2–3 minutes until crisp. Remove and cool.

3. 3.

   Add cream to the soup and blend all with an immersion blender. Add more liquid if needed. Season with salt, pepper, turmeric, honey, and apple cider vinegar. Stir in broccoli and warm briefly.

4. 4.

   Serve immediately by spooning into soup cups or bowls and sprinkle with pumpernickel croutons. Enjoy right away.