Servings: 4 Portions
Ingredients
- 500 g Parsnips
- 300 g Celeriac
- 1 medium potato
- 1 Onion
- 1 EL Rapeseed oil
- 1 Litres Wacker Organic Vegetable Stock
- some cress
- some white pepper
- Herbal salt
Instructions
- Peel and chop the onion and sauté in a pot with oil.
- Peel the potato, celery and parsnip, cut into large pieces, add to the pot and fill with the vegetable stock and cook for 20 minutes.
- Then finely puree, season with black pepper, herb salt and possibly vegetable stock.
- Pour the soup into a plate and garnish with fresh cress.
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