Ingredients

• 50 g cashew nuts
• 3 Tbsp rapeseed oil
• 400 g parsnips, in pieces
• 400 g leek, in pieces
• 1000 ml vegetable stock
• 150 g apples (ideally a slightly tart apple), in thin slices
• 3 Tbsp maple syrup
• 200 g cream
• salt, pepper
• 2 pinches of nutmeg
• 1 tsp lemon juice

Tips

If you like, you can add fried bacon.

Instructions

Finely chop the cashew nuts and put to one side.

Heat the oil and sauté the parsnips with the leek for about 5 minutes.

Add the vegetable stock.

Add the apples, maple syrup and cashew nuts to the pan and fry for approx. 5 minutes, allowing the apples to break down slightly.

Add the cream, salt, pepper, nutmeg and lemon juice to the soup and puree.

Season the parsnip and leek soup to taste and serve garnished with the syrupy apples.