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Creamy parsnip soup with puff pastry stars

Recipe by: Tammy Diderich
Preparation Time 45 minutes


For 4-6 servings:

For the soup:

  • 500g parsnips
  • 250g potatoes
  • 1 apple
  • 1 onion
  • 1 tablespoon olive oil
  • 1 liter of vegetable broth
  • 100g light sour cream
  • pepper, nutmeg


For the puff pastry stars:

  • 1 puff pastry
  • 20g grated parmesan
  • 1 egg


  • Peel the parsnips, cut off the ends and cut into small pieces.
  • Peel the potatoes and cut them into small pieces.
  • Peel the apple, remove the core and cut into small pieces.
  • Peel and chop the onion.
  • Heat olive oil in a pot and fry the onion for about 1 minute.
  • Add the remaining vegetables and apple and fry for another 3 minutes.
  • Add vegetable broth and bring to a boil.
  • Simmer for about 15 minutes.
  • In the meantime, prepare the puff pastry stars.
  • Preheat the oven to 180°C.
  • Roll out the puff pastry
  • Cut out stars and place them on a baking tray covered with baking paper.
  • Sprinkle half of the stars with parmesan and top with another puff pastry star.
  • Apply a thin layer of egg to the top of each pastry star and place in the oven for about 15 minutes.
  • In the meantime, puree the soup, season with pepper and nutmeg and mix in sour cream.
  • Serve the soup with the puff pastry stars.
Picture ofTammy Diderich

Tammy Diderich


After my studies in dietetics, I specialised in nutrition for athletes. I work in Sportslycée and also accompany athletes from LIHPS. In addition, I have specialised in intuitive nutrition, which helps me to guide people back to a natural and relaxed eating behaviour. My passion is cooking and developing new recipes, which I love to share with others. My motto in the kitchen is: “Healthy, Fast and Simple”.

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