Parsnip Soup - Fit through the Winter!

Ingredients for 4 persons:
400 g Parsnips
200 g Potatoes, floury
200 ml Schlagfix unsweetened whipped cream
3 Shallots
800 ml Vegetable stock
2 tbsp. Rapeseed oil
1 tbsp. Lemon, juice
1 bunch Parsley, garnish
 Salt, pepper & fresh grated nutmeg

Clean parsnips and potatoes, peel and cut into small cubes. Peel the shallots, finely dice and fry in rapeseed oil in a saucepan. Add parsnips and potatoes and sauté while stirring. Add vegetable stock and bring to a boil. Cook the soup over medium heat for about 20 minutes. Refine with salt, pepper, Schlagfix unsweetened whipped cream, lemon juice and fresh grated nutmeg. Finally, sprinkle with the plucked parsley.
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