Creamy Vegetable Soup with Bacon
100 grams of parsnip contains 523 mg of potassium, which strengthens the heart and circulation. In addition, the vegetable scores with essential oils that not only protect our stomachs but also have a slight antibacterial effect. The celery also supports the defence against pathogens, as the essential mustard oils it contains render the culprits harmless.
With this creamy vegetable soup you can vary and for example use up leftover vegetables. If you still have carrots, aubergines or zucchini in the fridge, you can sauté them with the onions and then puree them.
Peel and finely chop onion. Peel and finely dice celery root, parsnips, and potatoes. In a saucepan, sauté onion in 1 tablespoon oil until softened. Add remaining prepared vegetables and cook briefly until translucent. Add wine and broth, cover and simmer 15-20 minutes over low heat.
Meanwhile, in another pan, fry bacon in remaining oil until crispy. Drain on paper towels.
Puree soup until smooth, stir in cream and add additional broth or cook until soup is reduced to desired consistency. Season with horseradish, salt, pepper and nutmeg. Ladle soup into bowls, top with bacon and serve sprinkled with chives and paprika.