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Creamy turnip and parsnip soup

with red lentils and chopped walnuts
The creaminess of the parsnips and turnip in combination with the sweet and tangy touch of the apple result in a surprisingly delicious and hearty soup.
  • Vegan

    Vegan

  • Gluten-free

    Gluten-free

Preparation time:

35 min.

Difficulty level:

Easy

Allergens:

tree nut, celery, soya

Utensils:

(Hand) blender

Ingredients

White turnip

Parsnip

Apple

White onion

Dried thyme

Garlic

Vegetable broth

Almond milk

Long-grain rice

Red lentils

Walnuts

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3862
923
32
4
133
41
21
34
0
413

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions
1.
Wash the lentils in a colander under running water. Drain the water. Peel and mince the garlic. Place 250ml of water and the garlic in a pot. Season to taste and bring it to a simmer. Add the lentils and cook them until the water has completely evaporated. Spread the lentils on a plate and set aside.
2.
Wash the vegetables. Peel and roughly chop the onion, parsnip, turnip and apple. Heat 2 tablespoons of oil in a pan and sauté the vegetables for 5 minutes until soft. Season to taste. Add the rice together with the vegetable broth, almond milk and thyme. Bring it to a boil and let it simmer for 15-20 minutes. Once the cooking time has passed, blend everything with a hand blender to a smooth cream. If necessary, add some water to give it the texture of a soup.
3.
Serve the soup in a soup plate, add the red lentils and sprinkle it with chopped walnuts.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3862
923
32
4
133
41
21
34
0
413
kJ
kcal
g
g
g
g
g
g
mg
mg