einfache Pastinakensuppe mit Chorizo, Croutons und K├╝rbiskerntopping.

parsnip soup with a topping of chorizo, croutons and pumpkin seeds

Vorbereitungszeit 10 Minuten
Zubereitungszeit 20 Minuten
Gesamtzeit 30 Minuten
Portionen 7
Kalorien 177 kcal
Autor Marsha


  • for the soup
  • 1 tsp. oil
  • 800 g parsnip peeled and diced
  • 800 g potatoes peeled and diced
  • 1,5 liters vegetable broth
  • 1 onion diced
  • 150 g low fat cream
  • salt pepper
  • for the topping
  • 50 g chorizo diced in small pieces
  • 1 slice of whole grain sandwichtoast diced
  • 1 tbsp. pumpkin seeds


  1. heat the oil in a pot that fits at least 3,5 liters and add the onions. Fry them until slightly brown and then add the parsnip. Also fry it until you can smell the sweet scent of the parsnip.
  2. Now add the potatoes and cook for another 1-2 minutes.
  3. Add the vegetable broth and cook until the vegetables are cooked -around 15-20 minutes depending on how big you cut the pieces.
  4. In this time you can prepare the topping.
  5. heat a pan and fry the chorizo, when the fat starts coming out, add the bread and cook until it get┬┤s crunchy, then add the seeds and fry a bit more. Stay with the pan and stir occasionally.
  6. When the vegetables are cooked, mix everything with an immersion blender and then add the cream.
  7. Stir and add salt and pepper to taste.
  8. Serve with the topping.


Nutrition Info for the Topping:
calories: 57 (7 portions)
fat: 4g
carbs: 2g
sugar: 0g
protein: 3g

Nutrition Facts
parsnip soup with a topping of chorizo, croutons and pumpkin seeds
Amount Per Serving (400 g)
Calories 177 Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 34g11%
Fiber 5g21%
Sugar 2g2%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.