Parsnip soup

with mushrooms, nuts & pomegranate

Is there anything better after a long winter stroll than a hot soup which heats us up from within and warms our hearts? For just such a situation Carolina Auer and Carina Grissemann from the food blog “Kitchenstory“ recommend a parsnip soup with mushrooms, nuts and pomegranate.

Ingredients

3 parsnips
1 beetroot
1 red onion
1 tbsp hazelnuts
1 tsp lemon grass
oil
100g chestnuts
splash of red wine
500ml water
Salt pepper
4 brown mushrooms
2 king trumpet mushrooms
1 tbsp pomegranate seeds
fresh thyme

Preparation

Peel the parsnips and beetroot and cut into large pieces. Peel the onions and chop finely. Crush the hazelnuts with the handle of a knife. Peel the lemon grass and chop very finely. First brown the onion, hazelnuts and lemon grass in oil in a pan. Add the vegetables and chestnuts and saute well until the vegetables colour a little. Deglaze with a splash of red wine, then add water. Simmer for about 30 minutes over a medium heat and then finely puree. Season with salt and pepper. Cut the brown mushrooms and king trumpet mushrooms into slices and brown in oil in a pan. Dress the fine parsnip soup with the fried mushrooms, pomegranate seeds and fresh thyme.