Parsnip Soup with Homemade Croutons
Have day-old bread you want to use? Then make this delicious parsnip soup with homemade croutons. It’s nice and creamy with a crunch on top and loaded with vegetables. But also easy to make thanks to our new seasoning Gucot Herb and Veggieblend.
1 liter (4 persons)
3 days in an airtight container in the fridge or up to 3 months in the freezer
Clove of garlic
sprig of rosemary
1 large onion
1 tbsp Gucot herb and veggie blend
Olive oil, for baking
1 liter (4 cups) water
2 tbsp lemon juice
3 slices leftover (sourdough) bread
4 tbsp olive oil, for baking
Sea salt & black pepper
1. Preheat the oven to 200°C and slice the parsnips.
2. Lay the parsnip slices on a parchment-lined baking sheet. Remove the leaves from the sprig of rosemary and sprinkle over the parsnip. Drizzle the parsnip slices with a generous amount of olive oil and season to taste with salt and pepper. Bake in the oven for about 30 minutes or until cooked through.
3. Chop the onion, press or grate the garlic and sauté in olive oil in a large pan until the onion is translucent.
4. Add the water to the onion and garlic mixture and then add the herb and veggie blend.
5. Remove the parsnip from the oven when it’s done and add it to the pan. Bring the soup to a boil, then reduce heat to simmer.
6. Meanwhile, roughly chop the slices of bread and toss them in olive oil in a bowl. Season to taste with salt and pepper.
7. Bake the croutons in the oven for about 15 minutes at 175°C until they crisp up. Keep your eye on them and give them a toss once in a while. Remove the baking sheet from the oven and allow the croutons to cool.
8. Puree the soup using an immersion blender until creamy and serve in your favorite bowls.
9. Add lemon juice and oat cream to taste.
10. Last but not least, add that crunch! Top the soup with your homemade croutons! ;)
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!