Parsnip Soup with Walnuts

For the parsnip soup, peel and coarsely dice parsnips. Heat saucepan with oil, fry parsnip pieces and coarsely chopped walnuts together briefly and attentively with the bread spice.

Pour water, add celery stalks and all other ingredients except parsnip seeds and oat milk, cook for about 10 minutes and then puree.

Season the parsnip soup to taste, pour hot into plates, lightly absorb the oat milk, serve sprinkled with walnut and parsnip seeds.

Preparation Tip:

Sprinkle the parsnip soup with chopped pistachios, hazelnuts, etc. instead of walnuts, or use croutons.

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