As of: February 22, 2024, 7:52 a.m
By: Anna Yakusheva
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Vegan and delicious!
The simple recipe for parsnip soup with crispy kale chips can be found here.
© Simply Tasty
The vegan parsnip soup with its creamy flavors and crispy kale chips is the perfect comfort food on cool autumn and winter days.
The parsnip, an often underestimated root vegetable, proves to be a true delicacy in autumn cuisine.
With its mildly sweet and slightly nutty, spicy aroma, it plays the main role in the recipe for a vegan parsnip soup, which is refined with crispy kale chips.
This root is not only delicious, but also rich in valuable nutrients such as zinc, potassium, magnesium, iron, vitamin C and various B vitamins.
For this reason, it definitely belongs on your shopping list, especially in winter!
In addition, it is an excellent source of fiber, which provides a lasting feeling of satiety thanks to its high carbohydrate content.
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The vegan parsnip soup with crispy kale chips is undoubtedly a culinary highlight that delights both vegans and non-vegans.
But the world of soup is full of other fascinating flavor combinations waiting to be discovered.
From creamy pumpkin soups to unusual vegetarian creations such as cauliflower cheese soup, celery apple soup or chestnut cream soup, to hearty stews.
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It's so easy to prepare parsnip soup with kale chips:
You need these ingredients for parsnip soup with kale chips:
Kale Chips:
15 ml olive oil
200 g kale, cut into leaves
1 tsp salt
Parsnip soup:
15 ml olive oil
70 g onions, cut into cubes
400g parsnips, peeled and diced
150 g potatoes, peeled and diced
1 garlic clove, finely chopped
0.5 tsp pepper
1 tsp salt
200 ml vegan white wine (or a non-alcoholic alternative)
200 ml vegan cream
700 ml vegetable broth
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Preparation is so easy:
Preheat oven to 180 °C fan oven.
For the kale chips:
Mix the kale, olive oil and salt in a bowl and bake on a baking sheet lined with baking paper in the preheated oven for 25 minutes.
For the parsnip soup:
Heat olive oil in a large pot and fry the onions, parsnips, potatoes, garlic, pepper and salt for a few minutes.
Add white wine, cream and vegetable stock and bring to the boil with the lid closed.
Reduce heat and simmer until vegetables are cooked.
Puree the soup, garnish with the kale chips and some pepper and serve.
Bon appetit!
Creamy parsnip soup is the perfect recipe for a cold autumn evening.
© Simply Tasty
Aside from parsnips and kale, there are a variety of seasonal vegetables available in fall that are full of vitamins and nutrients.
Pumpkin, broccoli, beets, Brussels sprouts, carrots and spinach are just a few examples.
These vegetables can be used in a variety of dishes, be it in soups, hearty stews, casseroles, salads or as a healthy side dish.
This provides the body with important nutrients even in the cool season.
Here are some recipe ideas that focus on autumn's variety of vegetables: beetroot salad with feta and walnuts, broccoli one-pot pasta, potato and pumpkin stew and salmon and spinach gratin.