Golden Parsnip Soup in

Golden Parsnip Soup with Pistachios

4550 Min

Ever considered adding turmeric to parsnip soup? This special combo, topped with chopped pistachios and diced pancetta, is sure to win you over.

Ingredients 2 Portions


  1. 1

    Peel and finely dice the parsnip and potato. Also finely dice the onion.

  2. 2

    Melt the butter in a pan and sweat the diced onion. Then add the diced parsnip and diced potato and season with a pinch of Kotányi Salt and Pepper. Add 1 tsp. of Kotányi Garlic Granules and sweat for around 5 minutes while stirring regularly.

  3. 3

    Use the vegetable stock to deglaze everything, cover and leave to simmer for 25 minutes. The vegetables should be soft when cooked, as this means they can then be blended until smooth.

  4. 4

    Stir in 1 tbsp. of Kotányi Golden Milk and add the whipping cream. Blend everything until smooth and season with salt and pepper again to taste.

  5. 5

    Kotányi Chopped Pistachios and diced pan-fried pancetta would make great toppings.

Sophie Skutzik
Sophie Skutzik

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