Black salsify and parsnip soup

Details

35 min

vegan

BerlinKitchen

Ingredients

Servings: 6

4 tbsp Rapunzel olive oil fruity, extra virgin
2 onions, chopped
2 cloves of garlic, minced
900 g black salsify (about 10 pieces), peeled, and cut into chunks
300 g parsnip (about 3 pieces), peeled, and cut into chunks
1.25 liter water
1 ½ -2 EL Rapunzel soup broth, w/o yeast
200 ml Rapunzel Pinot Grigio DOC Venezia
Rapunzel sea salt Atlantik
Pepper

For serving:

Optional: A pair of kitchen gloves to wash and peel the black salsify since they tend to be sticky

Details

35 min

vegan

BerlinKitchen

Method

Heat the olive oil up in a large soup pot, add onions and cook for about 4 minutes till translucent. Add garlic, black salsify and parsnips and stir them for 4 minutes. Pour water into pot and add soup broth. Cook on medium heat for about 20 minutes. Add wine and cook for about 2 minutes until creamy.

Serve soup warm and sprinkle balsamico and almond chips over.

Ingredients

Servings: 6

4 tbsp Rapunzel olive oil fruity, extra virgin
2 onions, chopped
2 cloves of garlic, minced
900 g black salsify (about 10 pieces), peeled, and cut into chunks
300 g parsnip (about 3 pieces), peeled, and cut into chunks
1.25 liter water
1 ½ -2 EL Rapunzel soup broth, w/o yeast
200 ml Rapunzel Pinot Grigio DOC Venezia
Rapunzel sea salt Atlantik
Pepper

For serving:

Optional: A pair of kitchen gloves to wash and peel the black salsify since they tend to be sticky

Details

35 min

vegan

BerlinKitchen

Rapunzel Products

Aceto Balsamico di Modena I.G.P., Premium

Almond slivers

Pinot Grigio DOC Venezia

Olive oil extra virgin

Vegetable bouillon without yeast

Atlantic sea salt fine