Parsnip soup

  • lactose-free
  • without egg
  • without fish
  • without meat

4 Servings

  • 4 slices of daisy bread from HUTTWILER glutenfree
  • 500g parsnips
  • 100ml olive oil
  • Salt and multi-coloured peppercorns
  • 1 onion
  • 2 garlic cloves
  • 1 stick of celery
  • 2 apples
  • 2 medium-sized potatoes
  • 1.25l vegetable stock
  • 1tsp ground coriander
  • 1tsp Dijon mustard
  • 1tsp thyme leaves

It’s as easy as this

  1. Peel and dice the parsnips, mix with olive oil, salt and pepper and place on a baking tray. Bake in a pre-heated oven at 200 degrees for 30 mins. Turn after 15 mins. Maintain the oven temperature at 180 degrees.
  2. In a deep pot with olive oil, sauté the crushed garlic, onion and celery (both diced) for 5 mins. Cover the apples and potatoes (both diced), parsnips, stock, coriander, salt and pepper and leave to simmer for 15 mins.
  3. Mix the mustard, olive oil and chopped thyme in a bowl and coat the diced bread slices (needn’t be fresh). Roast on a baking tray at 180 degrees for 15 mins until crisp.
  4. Purée the soup, add the croûtons and drizzle over the olive oil. A delicious winter pleasure, and also wonderfully warming in autumn.


The soup is delicious served with a spinach salad. You can also use a couple of leaves to add an attractive garnish to the soup.

Product recommendation

arrow-fullarrow-full back to overview