Seasonal Cooking – Cream Lentil Soup with Goldsap Parsnips

Seasonal foods contain a large number of foods, they are cheap and, above all, taste better because they are harvested at the optimal time. If you want to eat seasonal vegetables in the winter time, you can’t avoid pastries. Parsnips belong to the root vegetable family and can usually be picked fresh from September to March. They look like a yellow-brown carrot, have a mild, nutty flavor and are the perfect base for a creamy soup. The Grafschafter Krautfabrik has therefore developed a delicious recipe for hot, toasted slow soup with parsnips, suitable for the season. This soup is suitable not only for the winter, as the root vegetables are very well preserved, so that they can also be enjoyed in spring and summer. In this soup, Grafschafter combines the vegetable proteins of red lentils with the nutty flavor of parsnips. It is topped with specially caramelized cubed pastry, which is roasted in Grafschafter Goldsaft.

Delicious soup is the ideal soul warmer for cold days. To fill yourself up, you need a healthy portion of protein. That’s why red lentils are one of the basic building blocks of the cream soup in this Grafschafter recipe. Carrots, celery, parsnips and Grafschafter Goldsaft bring the delicious taste.

With a little patience and fresh ingredients, you can easily conjure up a delicious, creamy soup. Cooking training is not a prerequisite, as this recipe is really doable for everyone. The vegetables should be cut into small pieces and then fried along with the lentils, some spices and Grafschafter Goldsaft. The combination of parsnips and golden juice gives the soup a sweet taste with a light nutty aroma. Then the pot should only be poured with strong vegetable broth and the ingredients can boil until they are done. Meanwhile you can prepare the delicious topping: fried pastinas golden brown, refined with thyme, lemon and Grafschafter Goldsaft. The caramelization of the pastinas gives them a wonderfully sweet roasted aroma, which in combination with the finished soup makes a real sweet.

Grafschafter Goldsaft is a natural syrup made from freshly harvested sugar beet. The syrup is lactose and gluten free and also complements vegan cuisine. Due to its tart sweetness, Grafschafter Goldsaft is particularly versatile and gives each dish that certain something.


Creamy slow soup with bearberry parsnips

ingredients for 4 people


1-2 carrots (approx. 200 g)
200 g celery
300 g pastries
3 tablespoons oil
250 g red lentils
1 tablespoon tomato paste
1 tablespoon + 2 tablespoons Grafschafter Goldsaft
1 tablespoon sweet pepper
800 ml vegetable broth
3 sprigs of thyme
1 organic lemon
freshly ground pepper to sprinkle


Peel and wash the carrots, celery and parsnips. Cut the carrots, celery and about 2/3 of the parsnips into small pieces.

Heat 2 tablespoons oil in a saucepan. Saute the prepared ingredients for about 3 minutes, stirring occasionally.

Add the red lentils and sauté briefly. Add the tomato paste and 1 tablespoon of Grafschafter Goldsaft to the vegetables and sauté briefly. Season with salt and sweet pepper. Pour in the vegetables, simmer and simmer for about 20 minutes.

Meanwhile, finely chop the remaining pastries. Wash the thyme, shake dry and peel the leaves from the stems. Halve the lemon and squeeze the lemon juice.

Heat 1 tablespoon oil in a pan. Roast the sliced ​​parsnips for about 4 minutes. Deglaze with lemon juice. Add 2 tablespoons of Grafschafter Goldsaft and thyme, plus a few for garnish, and let caramelize in the pan for about 2 minutes. Season pastries with salt. Delete.

Finely clean the soup with a hand mixer and season again if necessary.

Serve the lentil soup in deep bowls. Sprinkle with caramelized parsnips. Garnish with the remaining thyme. Sprinkle with freshly molded pepper if you like.

Preparation time about 45 minutes. Per serving 1680 kJ, 400 kcal. E 19 g, F 8 g, CH 61 g

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Photo: Grafschafter

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