Baked Pumpkin and Parsley Root Soup with Meatballs
(3 servings)
| Peel and slice 500 grams of parsley root. |  |
 |
Half one small pumpkin and remove the seeds with a spoon. Then slice and peel it. |
| Place the vegetables on a oven tray spice with one tablespoon of dried thyme and sprinkle with two tablespoons of olive oil. |  |
 |
Bake at 180 degrees Celsius for 40 minutes. |
|
Place the baked vegetables together with four cooked and diced potatoes in a pot and add two stock cubes and 800 millilitres of water. Bring the soup to a boil. |
 |
 |
Blend the vegetables and serve with roasted garlic onions and meatballs. |
Sausage Meatballs with Roasted Garlic Onions
|
Form small balls out of the minced meat stuffed into a sausage (300 grams) and roast them in one tablespoon of vegetable oil. Add one peeled and diced onion and one teaspoon of garlic powder and roast them together. |
 |
 |
 |