I usually start the week-end with a very complete breakfast followed by a lighter lunch around 13h30. This Saturday I made a carrot and parsnip soup with potato waffles as a crispy side dish. Healthy and filling it’s the perfect shot of vitamins to have as a guilt-free yet tasty week-end meal.
Carrot and Parsnip soup:
- 2 chopped onions
- 500 gr Carrots
- 3 Parsnips
- 2 Medium sized potatoes
- First cook the onions in two tablespoons of olive oil in a big saucepan on high heat until gold in color.
- Add the the chopped and peeled carrots and parsnips and toast a few minutes
- Add some salt and pepper (about 1 tablespoon of salt and a little pinch of pepper. I usually taste a carrot piece then add more if needed)
- Add 1,5 l warm water and let simmer on medium heat for about 3/4 h – 1h until the vegetables are tender.
- Puree soup in batches in blender or with a hand-held mixer. You may want to add more warm water if the soup is too thick at this stage.
- Serve with a splash of cream (or coconut cream for a diary-free version).
Potato waffles (makes 5 small waffles) :
- 1 medium potato
- 1 small carrot
- 2 tablespoons of shredded gruyère cheese
- 1 egg
- Shred the potato and carrot, rinse until water is clear, then drain and squeeze dry in a towel.
- Place shreds in a bowl, and mix in the cheese, salt, pepper and egg until evenly distributed.
- Pre-heat waffle iron and coat well with olive oil.
- Drop a big tablespoon of mixture on each side and cook for about 4 minutes.
- Repeat until there’s no mixture left