Seasonal foods contain a large number of nutrients, they are inexpensive and above all, they taste better because they are harvested at the optimal time. If you want to eat seasonal vegetables in the winter, you can’t avoid parsnips. Parsnips belong to the root vegetable family and can usually be picked fresh from September to March. They look like a beige-brown carrot, have a mild, nutty flavor, and are the perfect base for a creamy soup. The Grafschafter Krautfabrik has therefore developed a delicious recipe for hot, grilled lentil soup with parsnips, adapted to the season. This soup is not only suitable for winter, because the root vegetables store very well, so they can also be enjoyed in spring and summer. In this soup, Grafschafter combines the vegetable proteins of coral lentils with the nutty flavor of parsnips. It is topped with specially caramelized diced parsnips, which are roasted in Grafschafter Goldsaft.
A delicious soup is the perfect soul warmer for cold days. In order to fill you up, you need a healthy serving of protein. That’s why red lentils are one of the creamy soup staples in this Grafschafter recipe. Carrots, celeriac, parsnips and Grafschafter Goldsaft bring the delicious taste.
With a little patience and fresh ingredients, you can easily create a delicious, creamy soup. Cooking training is not a prerequisite, because this recipe is really doable for everyone. The vegetables should be cut into small pieces and then fried with the lentils, some spices and Grafschafter Goldsaft. The combination of parsnips and golden juice gives the soup a tart-sweet taste with a slight nutty aroma. Then just pour a strong vegetable broth into the pan and the ingredients can simmer until cooked. Meanwhile, the delicious garnish can be prepared: golden fried parsnips, refined with thyme, lemon and Grafschafter Goldsaft. The caramelization of the parsnips gives them a wonderfully sweet roast aroma which, in combination with the finished soup, makes them a real treat.
Grafschafter Goldsaft is a natural syrup made from freshly harvested sugar beets. The syrup is lactose and gluten free and also complements vegan cuisine. Due to its tangy sweetness, Grafschafter Goldsaft is particularly versatile and gives every dish that certain something.
Velouté of lentils with parsnips in golden juice
Ingredients for 4 persons
1-2 carrots (approx. 200 g)
300 g of parsnips
3 tablespoons oil
250g red lentils
1 tablespoon tomato paste
1 tbsp + 2 tbsp Grafschafter Goldsaft
1 teaspoon sweet paprika
800ml vegetable stock
3 sprigs of thyme
1 organic lemon
freshly ground pepper for sprinkling
Peel and wash the carrots, celeriac and parsnips. Cut the carrots, celeriac and about 2/3 of the parsnips into small pieces.
Heat 2 tablespoons of oil in a saucepan. Sauté the prepared ingredients for about 3 minutes, stirring occasionally.
Add the red lentils and sauté briefly. Add the tomato paste and 1 tablespoon Grafschafter Goldsaft to the vegetables and sauté briefly. Season with salt and sweet paprika. Pour in the vegetable broth, bring to the boil and simmer for about 20 minutes.
Meanwhile, finely chop the remaining parsnips. Wash the thyme, shake it dry and pluck the leaves from the stems. Cut the lemon in half and squeeze the lemon juice.
Heat 1 tablespoon of oil in a skillet. Roast the parsnip cubes for about 4 minutes. Deglaze with lemon juice. Add 2 tablespoons of Grafschafter Goldsaft and the thyme, except a few for garnish, and let caramelize in the pan for about 2 minutes. Season the parsnips with salt. Eliminate.
Finely blend the soup with an immersion blender and season again if necessary.
Serve lentil soup in deep bowls. Sprinkle with caramelized parsnips. Garnish with the remaining thyme. Sprinkle with freshly ground pepper if desired.
Preparation time about 45 minutes. Per serving 1680 kJ, 400 kcal. E 19g, F 8g, CH 61g
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