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Carrot Parsnip Soup

two Groentetas staples in one soup

Serves 6

Bruno de Lamo Peitz

40 min

Carrot Parsnip Soup


3 parsnips
2 yellow onion
2-3 carrots
1L veggie stock
4 cloves of garlic
1 Tablespoon of black pepper
2 tablespoons of olive oil
1-2 tablespoons of dried herbs (e.g. Thyme, Rosemary and/or Basil)
100ml cooking cream or a handful of cashew nuts
Salt to taste


  1. If you do not use cooking cream, soak cashew nuts in water and set aside.
  2. Roughly chop parsnip carrots, garlic and onions and add to a pot on mid/high heat with olive oil and salt.
  3. After 10min add the veggie stock, pepper and herbs and bring to a boil. Let it simmer for 20-25min.
  4. add the cooking cream or cashew nuts to the pot and blend.
  5. Taste and add salt to taste.