Parsnip and Apple Soup

Lunch for 4 people

100 ml olive oil

3 stalks rosemary

2 tsp chilli flakes

1 tbsp butter

1 tbsp olive oil

500 g parsnips (peeled and cut into small cubes)

200 g leek (cut into half rings)

2 cloves garlic (finely diced)

2 apples (remove the core, cut into small pieces)

1000 ml vegetable broth

200 ml apple juice

200 ml milk

2 tbsp pumpkinseed oil

1. In a small saucepan bring the olive oil, rosemary and chilli flakes to a gentle simmer. Let simmer for 2 minutes then turn the heat off and let it set for at least an hour.
2. In a large pot melt the butter and olive oil. Saute the parsnips, leek, garlic and apple for approximately 3 minutes.
3. Deglaze the pan with the apple juice and vegetable broth. Bring to the build and cover. Let it cook over medium heat for 20 – 25 minutes.
4. Puree the soup very finely and add the milk. Season with salt and pepper to taste.
5. Serve the soup hot and drizzle a bit of rosemary-chilli oil and pumpkinseed oil on top. BON APPÉTIT!