For the soup
● 300 g parsnips
● 300 g cauliflower
● 150 g potato
● 1 Onion
● 3 tablespoons of olive oil
● 800 ml vegetable broth
● 200 ml (oat) cream
● 2 teaspoons of salt
● 1 teaspoon Hela pepper black and white ground
For the topping
● 2 tablespoons pumpkin seeds
● 1 tablespoon maple syrup
● 1 ½ Tbsp Hela meatballs mix
● ½ Bunch of flat parsley
1.roughly dice the parsnips, cauliflower, potatoes and onion.
2.put oil in a hot pot and sauté the vegetable cubes for 2 minutes at medium to high heat. Stir from time to time.
3.add vegetable stock, bring to the boil and then cook over medium heat for 20 minutes until tender.
4.puree the soup until creamy. Put back into the pot, add (oat-)cream and simmer for 5 minutes at low heat. Season to taste with salt and pepper.
5.for the topping roast pumpkin seeds in a hot pan without oil for 3 minutes, stirring frequently. Stir in Hela meatballs mix, add maple syrup, stir briefly and let cool on a baking tray lined with baking paper.
6.chop parsley finely. Fill parsnip soup into bowls and serve with chopped parsley and the pumpkin seed topping.