For the parsnip-carrot soup, peel and dice parsnips, carrots, potatoes. Feel into a large pot. Sauté vegetables for about 5 minutes on all sides so that flavors develop.
Deglaze with warm vegetable soup. Simmer at medium temperature for about 20 minutes. Using a hand blender, puree all ingredients well.
Add oat milk to taste until soup is nice and creamy. Season with salt and pepper if necessary. Nutmeg gives the soup that certain kick.
Arrange on a plate and refine with garlic croutons according to taste.
Preparation Tip:
The parsnip-carrot soup, Alternatively to the croutons, or additionally refine with leeks, pumpkin seeds.
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