Hello lovelies,
after the welcome and snacks the next thing is usually a starter. I love a salad as a starter, but also a delicious soup – and especially in winter I think a tasty soup is the perfect way to open a Christmas dinner, and the fastest one I ever put in front of guests was the beetroot soup with ginger and orange from an earlier Christmas dinner, done in 30 minutes because the beets go in precooked. So today I want to share two recipes for appetizing and slightly different soups with you.
One is this carrot soup with roasted Brussels sprouts as a topping, the other a kohlrabi and parsnip soup with roasted purple potatoes, both bursting with flavour. I really liked them both; the girls preferred the carrot soup, but the topping of the other one.
Kohlrabi and parsnip soup
I've put the second soup from this post together as its own recipe: a creamy kohlrabi and parsnip soup with a hint of orange and crispy roasted purple potatoes as a topping. Here's the direct link to cook it:
View the recipe: Kohlrabi and parsnip soup
You'll find the carrot soup with a little saffron and delicious oven-roasted Brussels sprouts in the recipe card below, and the loaf I slice next to it is almost always my carrot bread baked in the machine, because that crust holds up to being dunked. Of course you can leave out the sprouts or replace them with crispy croutons, which always work well too.
You can swap the toppings or serve the soups without them. As a pure starter that isn't strictly necessary, but the toppings give the soups an extra little kick of flavour. Let me know which of the two becomes your favourite!
The complete Christmas menu (parts 1–4)
The soups are part 2 of my vegan Christmas menu – here are all four courses to cook:
- Part 1: Spinach-artichoke dip and white bean dips
- Part 2: Carrot soup with saffron (this post)
- Part 3: Savoy cabbage rolls with black rice
- Part 4: Cashew-cinnamon creme with mandarine compote
