On cold days, there is hardly anything more beautiful than a delicious warm soup. Since winter has so many healthy vegetables ready for us, Today I brought you a delicious black root cream soup with roasted walnuts and walnut oil.

Black root cream soup with roasted walnuts and walnut oil

Black roots are one of the typical winter vegetables that have been found on vegetable shelves since October. Even if one knows the root vegetables as winter asparagus, it has little in common with its distant relative from the spring. Because the black root looks – as the name suggests – like a black root. Only after peeling, one reveals its bright core. That is probably be the only thing in common with the asparagus. The two vegetables also differ greatly from each other in terms of taste. The aroma is more intense, slightly spicy and also nutty. This is why the black root harmonizes so well with fruity notes or other nut aromas. It is ideal as a vegetable supplement to game, poultry and also fish or makes itself good in appetizers and soups.

We recently had the winter vegetables as a delicious black root cream soup with roasted walnuts and walnut oil as toppings. I brought you the recipe for this today:

Black root cream soup with roasted walnuts and walnut oil

Court: Soup, appetizer
Preparation: 10 minutes
Preparation time: 15 minutes
Working hours: 25 minutes
Portions: 4 people


Black root cream soup

  • 800 g fresh black roots
  • 1 onion
  • 800 ml vegetable stock
  • 200 ml cream
  • 2 tbsp butter
  • Salt, pepper, nutmeg to taste
  • Lemon juice


  • 80 g walnut seeds
  • Walnut oil


  1. Peel, rinse, cut into pieces and immediately place in a bowl of water and lemon juice so that they do not turn brown. Ideally, you should wear disposable gloves when peeling.
  2. Next, peel the onion and cut into coarse cubes.
  3. Heat the butter in a large saucepan. Add the onions in the glassy. Drain the black roots and also fry briefly.
  4. Remove with vegetable broth and simmer for about 15 minutes.
  5. In the meantime, the walnut seeds are roughly chopped and toasted golden brown without fat in a small coated pan.
  6. Now Remove soup from stove and puree finely. Meanwhile, gradually add the cream and season with salt, pepper and freshly nutmegs grated.
  7. Arrange it in bowls or soup plates and serve with the toasted walnut seeds and some walnut oil.

Recipe Notes

Tip: If you want to have a few pieces of black root as well as the walnuts as an inlay, cook 1-2 roots whole in the soup and take them out before pureing. Finally slice and serve in the soup.


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