Cinnamon Parsnip Soup
recipe

This warming and flavorful soup combines the sweetness of cinnamon with the softness of root vegetables, making it a perfect choice for cold days.
Preparation Time: 45 minutes
Serving Size: 4 servings
Ingredients:
- 1 onion (about 250g)
- 3 potatoes (about 300g)
- 3 carrots (about 300g)
- 200g parsnip
- 0.5 tsp salt
- 0.5 tsp cinnamon
- 0.25 tsp black pepper
- 1 orange
- Cold-pressed rapeseed oil
Instructions:
1. Peel and chop the onion, potatoes, carrots, and parsnip.
2. Heat the rapeseed oil in a large pot and sauté the onion until it is soft.
3. Add the parsnip, potatoes, and carrots to the pot and sauté for a moment.
4. Pour vegetable broth into the pot and add salt, cinnamon, and black pepper. Let the soup simmer for about 20-25 minutes until the vegetables are tender.
5. Squeeze the juice of the orange into the soup and mix well.
6. Blend the soup with an immersion blender or in a regular blender until smooth.
7. Serve warm and enjoy!
Nutritional Information (per serving):
- Energy: 150 kcal
- Protein: 3 g
- Carbohydrates: 30 g
- Fat: 4 g
- Fiber: 5 g

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