Hello Lovlies, the next thing after the welcome and snacks is usually a starter. I love a salad as starter but also a delicious soup. And especially in winter I think a tasty soup is the perfect start to the Christmas dinner. So today I want to share 2 recipes for appetizing and also a bit different soups with you!
First one I made is a carrot soup with roasted Brussels sprouts as topping and a cabbage turnip/kohlrabi and parsnip soup with roasted purple potatoes and both are bursting with flavor. I really liked both soups, the girls preferred the carrot ones but the topping from the other.
Hier the recipe for the cabbage turnip/kohlrabi-parsnip soup:
**Ingredients: **
Soup: 1 onion Olive oil 500 gr cabbage turnip/parsnip 3-4 cabbage turnip/parsnip leaves 250 gr parsnip 100 gr potatoes 50 ml white wine 1 Tbsp bouillon 1 l water 120 ml vegan cream (z.b. oat) zest and juice of half an orange nutmeg salt pepper
Topping: 2 purple potatoes 2 Tbsp olive oil fresh rosemary zest of half an orange salt pepper garlic powder
**How-To: **
Chop the onions and fry in olive oil until glassy. Peel the turnip, parsnip and potato, dice them and sauté with the onions for 3-5 minutes. The turnip leaves can be roughly chopped and add to the pan as well (this is optional, if you don't have any leaves, thats okay). Add the wine and let simmer for 5 more minutes. Add water and bouillon and let it simmer for 25-30 minutes until the veggies are well cooked. Puré the soup, add the vegan cream, orange juice and -zest and season to taste with the spices.
For the toppings, preheat the oven to 200 C. Dich the potatoes, chop 4 sprigs of rosemary and mix with the other ingredients. Add to parchment paper and roast for 20-30 minutes until crispy.
Serve with the soup, some additional cream and orange zest.
The second soup is a carrot soup with saffron and delicious oven roasted Brussels sprouts. If you don't like sprouts than the soup also works very well with croutons made with bread or toast.
