Mild Parsnip Cream Soup with Roasted Pumpkin Seeds

Introduction

Parsnips have a wonderfully mild, slightly sweet flavor. This creamy soup is particularly gentle on the stomach and provides comforting warmth. Especially during your second trimester, it offers valuable energy without feeling heavy.

Ingredients

• 500 g parsnips
• 2 medium potatoes (floury or all-purpose)
• 1 small onion
• 1 tablespoon canola oil or mild olive oil
• 750 ml vegetable broth
• 100 ml heavy cream (or oat cream)
• 2 tablespoons pumpkin seeds
• A pinch of salt and a little grated nutmeg

Preparation

1. Peel the parsnips, potatoes, and onion.
2. Chop the vegetables into rough cubes.
3. Heat the oil in a pot and sauté the diced onion until translucent.
4. Add the parsnips and potatoes and cook them briefly.
5. Pour in the vegetable broth and let the soup simmer gently for about 20 minutes.
6. Meanwhile, toast the pumpkin seeds in a small pan without oil until they become fragrant.
7. Blend the softened vegetables until smooth and stir in the cream.
8. Season the soup with a small pinch of salt and nutmeg, then sprinkle each serving with the roasted pumpkin seeds.

Good to know

This soup is perfect for batch cooking and freezing in individual portions. That way, you always have a comforting meal ready on tiring days.

When things feel difficult

If you are experiencing heartburn or strong nausea, you can simply leave out the onion. A piece of dry bread alongside the soup often helps to further settle your stomach.

Please note

For individual questions about your diet during pregnancy or if you experience persistent discomfort, it is best to consult your OB/GYN or midwife.