Parsley Root Soup with Pomegranate Seeds

This creamy parsley root soup balances the root vegetable’s mild, earthy flavor with tart, juicy pomegranate seeds. It makes a warming starter or a light meal served with crusty bread.

Ingredients

• 500 g parsley roots, peeled and chopped
• 1 onion, chopped
• 1 medium potato, peeled and diced
• 1 tablespoon olive oil or butter
• 750 ml vegetable stock
• 100 ml cream or an unsweetened plant-based alternative
• Salt and freshly ground black pepper
• A pinch of nutmeg
• Seeds from half a pomegranate
• Fresh parsley, chopped

Preparation

1. Heat the oil or butter in a saucepan. Add the onion and cook gently until softened.
2. Add the parsley roots and potato, then cook for a few minutes while stirring.
3. Pour in the vegetable stock. Bring to a boil, reduce the heat, and simmer until the vegetables are tender, about 20 minutes.
4. Blend the soup until smooth. Stir in the cream and warm it gently without allowing it to boil vigorously.
5. Season with salt, pepper, and nutmeg. Add a little more stock if a thinner consistency is preferred.
6. Divide among bowls and garnish with pomegranate seeds and chopped parsley.

Serving suggestion

For extra texture, add toasted hazelnuts, pumpkin seeds, or crisp croutons. A small squeeze of lemon juice can sharpen the flavor if the soup tastes too rich.